10-Min Shrimp and Asparagus Stir Fry Recipe

I'm Mandy. Welcome to Souped Up Recipes. If you are looking for a healthy, nutritious, and beginner-friendly dish, this shrimp and asparagus stir-fry is perfect for you. It is light but flavorful and packed with proteins and vitamins. Please hit the like button and let's get started. Here I have half pound of peeled and deveined shrimp. Season it with a quarter teaspoon of salt, a quarter teaspoon of sugar. A little bit of sweetness helps to bring out the seafood taste of the shrimp. Grate half inch of ginger into paste. Then add half tablespoon of Chinese cooking wine and squeeze the juice into the shrimp. Last, add half tablespoon of cornstarch and mix to create a starchy layer that wraps around the shrimp so that it will turn out tender. Set the shrimp aside. Asparagus are such a wonderful vegetable but their ends are usually stringy and fibrous. I like to use a peeler to peel the skin, only at the end. This improves your eating experience because I just hate pulling out the tough fiber from my mouth at dinner table. Discard the end. Then cut the asparagus diagonally into two inch long pieces. Set it aside. Bring 2 liters of water to a boil and add a drizzle of oil. Blanch the asparagus for 15 seconds, then take it out and set it aside to drain. We're going to do the same to the shrimp and blanch for 1 to 1.5 minutes depending on the size of your shrimp. I recommend using smaller shrimp for this recipe so that it matches the size of the asparagus, creating a visually balanced presentation. Remove the shrimp from the water and drain thoroughly. Just in case you're wondering, why do we blanch the food? Blanching is a popular pre-cooking method in Chinese cuisine, helping to control the doneness of each ingredient precisely. This is common when making stir-fries, where high heat and short cooking time make it hard to cook everything evenly at once. Blanching also preserves the natural taste and texture of the ingredient and keeping their vibrant color, making the dish look more appealing. Preheat the wok over medium heat. Add 2 to 3 tbsp of oil and swirl it around. Toss in some diced garlic, white parts of the scallion, and Thai bird eye chilies. Saute them for 15 seconds. If you don't eat spicy food, skip the chilies or use bell pepper. Add the blanched asparagus and shrimp. Season them with 1 tbsp of soy sauce and 2 tsp of oyster sauce and some finely ground white pepper. Stir well, and we're done! How easy was that? I love this kind of light and refreshing stir-fry. It's simply seasoned, allowing the natural flavors of the ingredients to shine. The shrimp is tender and smooth, while the asparagus provides a fresh, crispy contrast. The dish is vibrant, healthy, and perfect for anyone looking for a nutritious meal. If you are watching your weight, this is definitely a great recipe to add to your rotation. I hope you give this a try soon. Before you go, please allow me to introduce my carbon steel wok. Many of you know that I have been using the same big carbon steel wok for like 6 years, but recently I switched to a smaller 10-inch version, and I absolutely fell in love with it. It's lightweight and easy to handle. I have been suffering from arthritis for like 15 years, so I was never able to toss the wok like a professional chef, but with this one, I can easily toss it with one hand and get the flaming wok cake effect. Don't let the size fool you though, it's perfect for cooking 2-3 servings of food. If you are looking for a handy, versatile cookware that makes stir-fry a breeze, check the link in the description and grab a wok for your kitchen. Thank you for your support, and I'll see you next time. Bye!