Serves 4
25 min
Shrimp and Asparagus Stir-Fry
Recipe GLPR0beee7c47d0afe
A vibrant Chinese-style stir-fry featuring succulent large shrimp tossed with tender asparagus, scallions, and aromatic ginger in a savory soy and rice wine sauce. The shrimp are cooked until opaque and coated with a light, thickened glaze that brings all the components together. Serve over steamed rice and finish with optional toppings like toasted cashews, sesame seeds, or fresh chiles for added texture and heat.
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Ingredients
1 pound large shrimp, peeled and deveined
1½ teaspoons cornstarch
½ teaspoon crushed red pepper flakes
Kosher salt, divided
3 tablespoons soy sauce, divided
2 tablespoons seasoned rice vinegar
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons vegetable oil, divided
6 scallions, trimmed and cut into 1-inch diagonal pieces
1 2-inch piece fresh ginger, peeled and thinly sliced crosswise
1 pound asparagus, woody ends removed, cut into 1-inch diagonal pieces
Steamed white rice for serving (optional)
Chopped toasted cashews or peanuts for garnish (optional)
Sesame seeds for garnish (optional)
Thinly sliced fresh chiles for garnish (optional)
Directions
In a medium bowl, combine the peeled and deveined shrimp with the cornstarch, crushed red pepper flakes, a pinch of kosher salt, and 1 tablespoon of soy sauce. Toss gently to coat the shrimp evenly. In a separate small bowl, whisk together the seasoned rice vinegar, Shaoxing wine, and the remaining 2 tablespoons of soy sauce. Set this sauce aside. Prepare all remaining ingredients—scallions, ginger, and asparagus—and have them ready at your stovetop, as once cooking begins, you will not have time to stop and prepare them.
Place a large skillet (preferably not nonstick) over high heat. Add 1 tablespoon of vegetable oil and allow it to heat until it shimmers and moves fluidly across the bottom of the pan. Add the cut scallions and sliced ginger, tossing continuously for about 2 minutes until the scallions are browned and softened. Add the asparagus pieces along with a pinch of kosher salt. Continue to toss frequently for approximately 4 minutes, until the asparagus is bright green and tender-crisp. Transfer the asparagus mixture to a clean medium bowl and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet and place it back over high heat. When the oil shimmers, add the shrimp mixture and arrange the shrimp in a single layer across the pan. Let them cook undisturbed for about 1 minute until the undersides are pink and begin to turn golden. Toss the shrimp and continue cooking for another 1 to 2 minutes, stirring occasionally, until they are opaque throughout (cooked shrimp will be uniformly opaque white/pink in color, not translucent). Pour in the reserved sauce mixture and return the asparagus mixture to the skillet. Toss all ingredients vigorously for about 30 seconds, until the sauce thickens slightly and coats everything evenly. Remove from heat. Taste and add additional kosher salt if desired.
Divide the stir-fry evenly among four serving plates. If desired, serve alongside steamed white rice. Garnish each portion with any combination of chopped toasted cashews or peanuts, sesame seeds, and thinly sliced fresh chiles.
