Super Easy and Versatile Stir-fried Asparagus with Shrimp

Super Easy and Versatile Stir-fried Asparagus with Shrimp

from whattocooktoday.com
20 min

Learn how to make a perfect asparagus stir-fry with shrimp and other veggies. This will become your favorite and easy weeknight meal solution. Can be a side dish or an entree.

Ingredients

  • 4 oz large shrimp (peeled and deveined)
  • 1 lb asparagus stalks
  • 1 large carrots (peeled and slice at angle)
  • 3 large dried shitake mushrooms (or mushrooms of your choice)
  • 1 Tbsp cooking oil
  • 2 stalks green onion (cut into 3-inch section)
  • 2 cloves garlic (peeled and finely chopped)
  • 1 inch fresh ginger (peeled, thinly sliced and smashed to release flavor)
  • 1 Tbsp Shaoxing wine (or dry sherry)
  • 1/2 tsp salt
  • 1 Tbsp oyster sauce
  • 1/4 tsp sugar
  • 1 Tbsp cornstarch
  • 2 Tbsp water

Directions

  1. 1

    Soak shiitake mushrooms in hot water for 15-20 minutes. When the caps are soft when you squeeze them, cut the stalks off and slice the caps into 1/2-inch slices. Save 1/2 cup of the soaking water for later

  2. 2

    Pat the shrimp dry with paper towel, set aside. Peel off tough skins from the asparagus and trim off about 2-3 inches of the tough bottom parts. Cut into 2 sections. 

  3. 3

    Heat some oil in a large wok or skillet. Add the shrimp and let them cook until they turn pink on both sides. Dish out and set aside. In the same wok/skillet, add a bit oil if needed, add green onion, garlic, and ginger. Stir fry until fragrant, about 1 minute. Add slices of shitake mushrooms and stir fry for another 30 seconds

  4. 4

    Add the asparagus stalks and carrots, and seasonings. Stir fry for about 1 minute. Add cooking wine and it will sizzle. Scrape the good flavorful bottom bits from cooking shrimp earlier. Cover the wok/skillet with a lid and let it cook for about 1-2 minutes (longer if you have "fatter" stalks)

  5. 5

    Uncover the lid. The asparagus stalks and carrots should be soft but still somewhat crunchy. Pour in liquid from soaking mushrooms and bring to a gentle simmer. Add shrimp back to the wok/skillet. Stir to mix everything. Have a taste and adjust with salt if necessary. Give the cornstarch solution a stir and pour in and continue to stir until the sauce thickened. Transfer to a serving platter and serve immediately 400-422kcal (400 if 4 shrimp each per)