Garlic Shrimp and Asparagus Stir-fry - a Great Way to Eat Asparagus 蒜香芦笋炒虾球

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile, while canola oil is more budget-friendly.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is often cheaper.

shrimp

💰Cheaper: chicken

Chicken is a more affordable protein alternative.

Clean, peel, and de-vein shrimp.

Season shrimp with corn starch, soy sauce, and Shaoxing cooking wine; mix well and set aside for 20 minutes.

Snap off the tough, fibrous part of the asparagus stalks or peel them if larger; rinse clean.

Cut asparagus into shorter lengths, around 5 centimeters (2 inches).

Prepare aromatics: chop garlic and slice ginger.

Mix together 1/4 cup water, oyster sauce, sesame oil, and corn starch to create stir-fry sauce.

Heat 2 tablespoons of vegetable oil in a pan over medium flame.

Add ginger slices to the pan and fry until fragrant, then add half of the chopped garlic, stirring constantly to avoid burning.

Once fragrant, add shrimp and stir to mix with spices; cook each side for about 2 minutes until shrimp turn pink and opaque.

Remove shrimp from the pan immediately to avoid overcooking.

Return to the hot pan, add 2 tablespoons of vegetable oil and remaining chopped garlic; fry until fragrant.

Add asparagus to the pan and stir to cook evenly.

Add 2 tablespoons of stir-fry sauce to the asparagus, cover, and cook for about 1 minute until tender and crunchy.

Combine cooked shrimp with asparagus and add the remaining stir-fry sauce; mix well until sauce thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens