Asparagus Shrimp Stir Fry
This easy yet tasty recipe is a great way to maintain the texture of asparagus. Tender but still crispy. The Chinese seasoning including soy sauce, sichuan oil, garlic, ginger and rice vinegar really brings tons of flavour into the dish. Serve it with cooked brown rice to make a wholesome meal.
Yield
2 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cloves |
garlic
or more as needed, finely chopped |
|
| ¼ | inch |
ginger
peeled and finely chopped |
*
|
| 2 | each |
scallions, spring or green onions
ends removed, and thinly sliced |
|
| 8 | ounces |
asparagus
ends snapped off, and cut into 1/-inch pieces |
|
| 8 | ounces |
shrimp
shelled and cleaned |
|
| Sauce | |||
| ½ | tablespoon |
soy sauce, tamari
or to taste |
|
| 1 | teaspoon |
oyster sauce
or to taste |
*
|
| ½ | teaspoon |
hot chili pepper oil
optional |
*
|
| ½ | tablespoon |
sesame oil
|
|
| 1 | teaspoon |
rice vinegar
or to taste |
|
| 1 | tablespoon |
shaoxing wine
or sherry |
* |
| ½ | teaspoon |
cornstarch
|
|
| 2 | cups |
brown rice
cooked, to serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
or more as needed, finely chopped |
|
| 0.3 | inch |
ginger
peeled and finely chopped |
*
|
| 2 | each |
scallions, spring or green onions
ends removed, and thinly sliced |
|
| 231.2 | ml/g |
asparagus
ends snapped off, and cut into 1/-inch pieces |
|
| 231.2 | ml/g |
shrimp
shelled and cleaned |
|
| Sauce: | |||
| 7.5 | ml |
soy sauce, tamari
or to taste |
|
| 5 | ml |
oyster sauce
or to taste |
*
|
| 2.5 | ml |
hot chili pepper oil
optional |
*
|
| 7.5 | ml |
sesame oil
|
|
| 5 | ml |
rice vinegar
or to taste |
|
| 15 | ml |
shaoxing wine
or sherry |
* |
| 2.5 | ml |
cornstarch
|
|
| 473 | ml |
brown rice
cooked, to serve |
*
|
Directions
Heat the vegetable oil In a medium or large nonstick skillet over medium heat until hot.
Add the garlic, ginger, and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
Add the asparagus, and cook until the asparagus are brightly green and start to become tender, about 3 minutes.
Add the shrimp, and cook for another 5 minutes or more until shrimp are fully cooked and no pink spots remain.
Meanwhile stir together all the sauce ingredients in a small bowl until well combined.
Once the shrimp is cooked, pour the sauce over, and stir until well coated.
Cook for one more minute until the sauce is thickened.
Season to taste with one or more sauce ingredients if needed.
Serve hot with cooked brown rice.
