Shrimp Asparagus Mushroom Stirfry (Print)

Tender shrimp, crisp asparagus, and savory mushrooms come together in this quick Asian-inspired stirfry with ginger-garlic sauce.

# Ingredients:

→ Seafood

01 - 450g shrimp, peeled and deveined

→ Vegetables

02 - 1 bunch asparagus, cut into 5cm pieces
03 - 225g mushrooms, sliced

→ Sauces

04 - 3 tablespoons soy sauce
05 - 1 tablespoon oyster sauce (optional)
06 - 1 tablespoon sesame oil

→ Aromatics

07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh ginger, grated

→ Cooking Oils

09 - 2 tablespoons vegetable oil
10 - Salt and pepper to taste

→ For Serving

11 - Cooked rice or noodles

# Directions:

01 - Ensure shrimp is properly peeled and deveined. Trim asparagus and cut into 5cm pieces. Clean and slice mushrooms.
02 - In a bowl, toss shrimp with 1 tablespoon of soy sauce and a pinch of salt. Allow to marinate for 10 minutes.
03 - Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
04 - Add minced garlic and grated ginger to the hot oil. Stir continuously for 30 seconds until fragrant, being careful not to burn.
05 - Add marinated shrimp to the pan and cook for 2-3 minutes until they begin to turn pink and curl.
06 - Add asparagus and mushrooms to the pan. Stir-fry for 3-5 minutes until asparagus is tender-crisp and mushrooms have released some moisture.
07 - Pour in the remaining soy sauce and oyster sauce if using. Toss to ensure all ingredients are evenly coated.
08 - Taste the mixture and adjust with salt and pepper as needed.
09 - Remove pan from heat and drizzle sesame oil over the stir-fry, gently tossing to distribute.
10 - Transfer immediately to serving plates. Serve hot with cooked rice or noodles.

# Notes:

01 - For best results, have all ingredients prepped before heating the wok as stir-frying moves quickly.
02 - Add a sprinkle of red pepper flakes for extra heat if desired.

Back