Description
Whip up this shrimp asparagus stir fry faster than takeout arrives, bringing restaurant-quality flavors straight to your dinner table with minimal effort and maximum taste. Crisp asparagus and tender shrimp dance together in a quick, zesty sauce that makes weeknight cooking feel like a breeze.
Ingredients
Scale
Main Ingredients:
- 1 pound large shrimp
- 1 bunch asparagus
Supporting Ingredients:
- 1 red bell pepper
- 1 cup snap peas
- 3 cloves garlic
- 1 tablespoon fresh ginger
Seasonings and Sauces:
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt
- Pepper
Serving Suggestions:
- Cooked rice
- Cooked noodles
- Sesame seeds
- Green onions
Instructions
- Blend 1 tablespoon cornstarch with 1 tablespoon water in a small bowl. Whisk until smooth and set aside for later thickening.
- Heat 2 tablespoons vegetable oil in a large wok over medium-high heat at 375°F. Ensure your pan is sizzling hot.
- Season 1 pound of shrimp with a pinch of salt and pepper. Add shrimp to the hot pan and cook 2-3 minutes per side until they turn bright pink and opaque.
- Transfer the cooked shrimp to a clean plate. Keep them warm and set aside.
- Drop 3 minced garlic cloves and 1 tablespoon fresh ginger into the same wok. Sauté for 30 seconds until fragrant.
- Toss in 1 sliced red bell pepper, 1 cup snap peas, and 1 bunch asparagus pieces. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Return shrimp to the wok. Pour in 3 tablespoons soy sauce and 1 tablespoon oyster sauce.
- Drizzle the cornstarch mixture over the ingredients. Stir continuously for 1-2 minutes until sauce thickens and coats everything evenly.
- Plate your stir fry over hot rice or noodles. Sprinkle sesame seeds and chopped green onions on top for extra flavor.
Notes
- Cornstarch acts as a thickening agent, creating a glossy sauce that perfectly coats every ingredient in the stir fry.
- Cut asparagus into diagonal slices for better texture and faster cooking, ensuring crisp-tender vegetables.
- For a gluten-free version, swap regular soy sauce with tamari and use gluten-free cornstarch.
- Prepare all ingredients before heating the skillet, as stir frying moves quickly and requires immediate attention to prevent overcooking.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 145 mg