Dinner prep

[desperance]

I have boiled, cooled and dried rice. I have peeled shrimp. I have destringed (unstrung?) sugar snap peas. I have chopped ham and mushrooms and celery and asparagus and fennel and chillies. I have crushed garlic with a little sel de gris. Nothing now remains, but to sizzle and spice everything up, and then to eat it. I think we'll call it shrimp and asparagus with confit of fennel, and ham & mushroom rice with peas. I 'spect there will be soy and sesame oil in the rice, and maybe little more than fennel seed in with the shrimp. It's all up for grabs, though, till the oil hits the wok. Anything might happen. Which side should the ginger go...?