Chinese Stir Fried Shrimp with Asparagus
Elevate your weeknight dinner game with this quick and flavorful Chinese Stir-Fried Shrimp with Asparagus recipe. Succulent shrimp, perfectly seared, pair harmoniously with tender-crisp asparagus in a savory sauce made with soy sauce, oyster sauce, and a splash of aromatic Shaoxing wine. Infused with fragrant garlic and ginger, every bite bursts with classic Chinese flavors. Ready in just 25 minutes, this easy stir-fry is perfect for busy evenings yet elegant enough for entertaining. Serve it over steamed rice or noodles for a wholesome, restaurant-quality meal in the comfort of your home. A must-try for lovers of Asian cuisine and stir-fry enthusiasts!
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Recipe Information
Ingredients
- 450 grams shrimp (peeled and deveined)
- 300 grams asparagus (trimmed and cut into 2-inch pieces)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1.5 tablespoons Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 3 tablespoons water (divided)
- 1 teaspoon ginger (finely minced)
- 2 cloves garlic (finely minced)
- 2 tablespoons vegetable oil
- 0.25 teaspoon white pepper (optional, for seasoning)
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels. Place them in a bowl and toss with 1 teaspoon of cornstarch and 1 tablespoon of water. Let marinate for 10 minutes.
In a small bowl, combine soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, and the remaining 1 teaspoon of cornstarch with 2 tablespoons of water. Mix well to create the sauce.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
Add the shrimp to the wok in a single layer. Stir-fry for 1-2 minutes until they just start to turn pink. Remove the shrimp from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced ginger and garlic, stir-frying for 15-20 seconds until fragrant.
Increase the heat to high and add the asparagus. Stir-fry for 2-3 minutes until the asparagus is bright green and tender-crisp.
Return the shrimp to the wok. Stir the sauce mixture again to ensure it is well combined, then pour it into the wok.
Toss everything together, letting the sauce thicken and coat the shrimp and asparagus. This should take about 1-2 minutes.
Season with a pinch of white pepper if desired and remove from heat.
Serve hot over steamed rice or noodles and enjoy!
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.5 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 484 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
