Shrimp and Asparagus Stir-Fry

This shrimp and asparagus stir-fry, with a pound of fresh asparagus and seasoned shrimp, is a tasty and quick way to get a nutritious dinner on the table. 

This shrimp and asparagus stir-fry takes just a few minutes to make and the results are so flavorful.

I love stir-frying. Some of my favorite stir fries include Kung Pao Shrimp with Cashews, Asparagus, Pea, and Leek Stir-Fry, Yang Chow Fried Rice, Singapore Shrimp, and Shrimp Fried Rice with Vegetables. You can also check out my Index and scroll down to the Wok Wednesdays section to read more about my wok adventures.

Typically, there are a lot of seasonings in a stir-fry, usually in small amounts. You usually need to have little bowls of mixed sauces, herbs, and/or spices that you toss into the wok at precise times. Mise en place is critical as there is no time to dawdle once you get started.

This stir-fry has a pretty reasonable ingredient list, with the most exotic item being Shaoxing rice wine. If you can't find it, dry sherry will work perfectly as a substitute.

How to set up the ingredients for this stir-fry: 

Season the shrimp and set it aside in a bowl. 

In a small bowl, mix the soy sauce, rice vinegar, and Shaoxing rice wine. 

Mix the scallions and ginger in another bowl. 

Have the cut asparagus ready to go on a plate or bowl. 

Add a tablespoon of oil in two small prep bowls, or if you have tablespoons that can stand up straight on your counter, you can live dangerously and fill two separate tablespoons. 

Have some salt available for grabbing a pinch as you cook. 

You'll also need a clean plate for resting the partially cooked asparagus while cooking the shrimp. 

Set aside any topping or garnish you will be using.

Line up the ingredients in the order that you are going to use them. I also like to have a digital kitchen timer to time each step. 

This stir-fry is delicious with with steamed white rice. You can garnish it with sesame seeds, chopped peanuts, and even sliced jalapeños.

I am so happy to see fresh asparagus available, signaling that spring is just around the corner. I combined it with wild caught Argentinian shrimp. These shrimp are so sweet, almost like lobster.

I bought the shrimp with the shells on just so I could save and freeze the shells to make shrimp stock. Totally worth it.

This recipe was adapted from Bon Appetit Magazine.

asparagus, shrimp, stir-fry, wok

seafood, wok

Asian

Yield: 4 servingsAuthor: Karen Kerr

Shrimp and Asparagus Stir-Fry

ingredients

• 1 pound large shrimp, peeled and deveined
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt
• 3 tablespoons soy sauce, divided
• 2 tablespoons rice vinegar, seasoned or plain
• 2 tablespoons Shaoxing rice wine or dry sherry
• 2 tablespoons peanut oil, divided
• 6 scallions, trimmed and cut into 1-inch slices on an angle
• 1 2-inch piece of ginger, peeled and thinly sliced
• 1 pound of thin asparagus, woody ends removed, and sliced into one inch pieces
• Garnish of your choice (sesame seeds, chopped peanuts, or sliced chiles) optional

instructions

1. In a medium bowl, mix the shrimp, cornstarch, pepper flakes, a pinch of salt, and a tablespoon of soy sauce. Set aside. 
2. In a small bowl, stir together the rice vinegar, rice wine, and 2 tablespoons of soy sauce. Set aside. 
3. Heat a wok over medium high heat. It should be ready when a tiny drop of water dances across the surface and evaporates immediately. 
4. Swirl in one tablespoon of the oil. 
5. Add the scallion and ginger and cook, stirring constantly, for about two minutes. Add the asparagus and a pinch of salt and stir-fry for about four minutes, until the asparagus is bright green. 
6. Transfer the asparagus to a plate and set aside. 
7. Add another tablespoon of the oil to the wok over medium high heat. Add the shrimp and spread it out over the surface of the wok in a single layer. Cook without touching it for one minute. Flip the shrimp over and cook on the other side for another minute or two, until the shrimp is just cooked through. 
8. Add the soy/vinegar/wine mixture and add the asparagus back to the pan. Cook, stir-frying the ingredients until the sauce just thickens, about 30 to 60 seconds. 
9. Move the ingredients to a serving bowl. Sprinkle with toppings of your choice. 
10. Serve with steamed white rice. 

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