10-Min Asparagus and Shrimp Stir Fry Recipe
Rated 5.0 stars by 1 users
Author:
Mandy Fu
Servings
2
Prep Time
5 minutes
Cook Time
5 minutes
If you’re looking for a healthy, nutritious, and beginner-friendly dish, this 10-minute shrimp and asparagus stir-fry is perfect for you! It’s simply seasoned, allowing the natural flavors of the ingredients to shine. The shrimp is tender and smooth, while the asparagus provides a fresh, crisp contrast. The dish is vibrant, healthy, and perfect for anyone looking for a nutritious meal.
Ingredients
To marinate the shrimp
- 227g of peeled and deveined shrimp
- 1/4 tsp of salt
- 1/4 tsp of sugar
- 1/2 inch of ginger, grated
- 1/2 tbsp of Chinese cooking wine
- 1/2 tbsp of cornstarch
Others
- 400g of asparagus, cut into 2-inch long pieces
- 1/2 tbsp of oil for blanching
- 2 scallions, white part only, diced
- 3 cloves of garlic, roughly diced
- 3 Thai bird eye chilies, diced
- 2-3 tbsp of oil to saute the aromatics
- 1 tbsp of soy sauce
- 2 tsp of oyster sauce
Directions
Grate 1/2 inch of ginger into a paste, then add 1/2 tbsp of Chinese cooking wine and squeeze the juice into the shrimp. Continue by adding 1/4 tsp of salt, 1/4 tsp of sugar, and 1/2 tbsp of cornstarch, and mix well. Set the shrimp aside.
- Snap 1 inch from the end of one asparagus to see if it is stringy and fibrous. If so, use a peeler to peel the bottom part of the asparagus skin. This improves your eating experience because I hate pulling out the tough fiber from my mouth at the dinner table.
- Discard the asparagus ends. Then cut them diagonally into 2-inch-long pieces.
- Bring 2 liters of water to a boil and add a drizzle of oil. Blanch the asparagus for 15 seconds. Then take it out and set it aside to drain.
- Add the marinated shrimp to the boiling water and blanch for 1 - 1.5 minutes, depending on the size of your shrimp. Remove the shrimp from the water and drain thoroughly.
- Preheat a wok over medium heat for 20-30 seconds. Add 2-3 tbsp of oil. Toss in the diced garlic, white parts of the scallion, and Thai bird eye chilies. Saute them for 15 seconds. If you don’t eat spicy food, skip the chilies or use bell pepper.
- Add the blanched asparagus and shrimp. Season them with 1 tbsp of soy sauce and 1/2 tbsp of oyster sauce, and some finely ground white pepper. Stir well and we are done.
