Description
A quick and delicious shrimp and asparagus stir-fry that makes for a perfect weeknight dinner.
Ingredients
Scale
- 1 lb (450 g) shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 oz (225 g) mushrooms, sliced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Sesame seeds, for garnish
- Cooked rice or noodles, for serving
Instructions
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove and set aside.
- Add remaining oil, then sauté garlic and ginger for 30 seconds until fragrant.
- Add asparagus and mushrooms, stir-frying 3–4 minutes until tender-crisp.
- Return shrimp to the pan. Add soy sauce, oyster sauce, and sesame oil. Toss to combine.
- Optional: Add cornstarch mixture to thicken the sauce slightly, cooking 1–2 minutes.
- Garnish with sesame seeds and serve over rice or noodles.
Notes
- This dish can be served over rice or noodles.
- Feel free to add other vegetables such as bell peppers or snap peas for more variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 200 mg