| 6 | oz | Shoulder steak, trimmed,; frozen 30 minutes to 1 hour |
| 1/2 | ts | Baking soda |
| 3 | lg | Cloves garlic, crushed plus; 2 tablespoons chopped |
| 1 | | Egg white |
| 1/4 | ts | Salt |
| 1 | tb | Sesame seeds |
| 5 | ts | Sugar |
| 1 | ts | Peanut oil plus 4 cups,; for deep-frying |
| 3/4 | ts | Cornstarch |
| 2 | tb | Thin soy sauce |
| 2 | tb | Shao Hsing (Chinese rice wine); or dry sherry |
| 2 | ts | Chinese dark vinegar or balsamic vinegar |
| 2 | ts | Sesame oil |
| 1 | ts | Chinese sesame paste; (available in Asian groceries) |
| 1/4 | lb | Pencil-thin asparagus tips; (4 inches) |
| 1/2 | sm | Red bell pepper, very thinly sliced; (about 1/3 cup) |
| 4 | | Dried red chili peppers |
| 3 | | Scallions,; chopped |
| 2 | tb | Chopped ginger |
