Shrimp & Asparagus Stir-fry

In my March 9, 2012 blog about asparagus I posted a salad recipe and offered suggestions on roasting, grilling and steaming asparagus, but I completely forgot about a stir-fry recipe. So here is an easy and simple stir-fry recipe featuring asparagus. The finished dish has only 2 items on the plate – shrimp and asparagus. Also, take note, there is no soy sauce in this dish.

Visit again tomorrow for a vegetarian version.

This recipe cooks up in less than 15 minutes so do have everything prepped before you fire up the wok or frying pan. All the prep work can be done ahead of time even the day before, allowing you the opportunity to veg out and step into the kitchen 15 minutes before you are going to serve.

If you are serving this dish over rice remember to allow for the rice cooking time.

Shrimp & Asparugus Stir-fry

Ingredients
1 pound shrimp, peeled, deveined and pat dry with clean paper towels (this is an important step)
½ teaspoon kosher salt or to taste
¼ teaspoon sugar
¼ teaspoon ground white or black pepper or to taste (for this dish, I prefer white)
1 teaspoon Asian sesame oil
Combine all the above well. Can be done the day before and kept refrigerated.

1 – 1½ pounds asparagus, peeled and slant cut into about ½ inch thick slices
2 – 3 scallions, smash white part with the flat of the knife, cut, green and white parts, into 2-inch lengths
6 – 8 slices ginger from ginger wine or a thumb-size piece of fresh ginger, peeled and smashed
3 – 4 cloves garlic, peeled and smashed
1 teaspoon kosher salt or to taste
2 – 3 tablespoons oil
½ – ¾ cup chicken broth
1 tablespoon cornstarch combined with 2 tablespoons broth or water. Stir well before adding to wok or frying pan.

Preparations
1. In a preheated wok or frying pan add 2 tablespoons oil. Add scallion, ginger and garlic. Stir fry, using medium heat until garlic is lightly browned. Remove and discard scallion, ginger and garlic. (This is referred to as flavoring the oil.)
2. Turn heat to high, add shrimp. Stir fry until shrimp changes color. Remove shrimp (leaving oil behind, if posssible) to a clean platter and set aside.
3. Add oil, if needed, to wok or frying pan. Add salt and asparagus. Stir-fry until asparagus turns a bright green color, adding broth 1 tablespoon at a time, as needed if wok or frying pan is dry and to prevent burning.
4. Add shrimp and broth, as needed for gravy, bring to a boil. Thicken with cornstarch mixture. Serve over cooked rice.

VARIATION –  Shrimp, Asparagus & Pasta Stir-fry

Additional Ingredients
12 – 16 ounces gemelli pasta, cooked al dente according to package directions
1 – 2 tablespoons oyster sauce
¼ – 1 teaspoon Asian chili sauce or to taste

Additional Preparations
Add oyster sauce and chili sauce to broth. Do not use cornstarch mixture.
Cook pasta and drain.
While pasta is cooking, prepare shrimp and asparagus as per recipe above.
During Step 4, after broth comes to a boil, add drained pasta, mix well, adjust taste and serve.

The goal is to have the pasta cooked when you reach step 4. That is the ideal situation, but if it is not possible do not stress yourself out. Pasta can be made  ahead of time, even the day before, zap in the microwave to reheat, then add during step 4.

You may also like the following asparagus recipes:
Click here for Asparagus Salad
Click here for Marinated Tofu, Asparagus & Portabella Mushroom Stir-fry

Copyright © by Norma Chang

Robin, The Gardener of Eden, is the host for Thursdays Kitchen Cupboard. Head on over to Thursday’s Kitchen Cupboard to see what others are cooking.

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About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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31 Responses to Shrimp & Asparagus Stir-fry

  1. Dave says:

    I love shrimp and asparagus. I always fix this when we have fresh asparagus. It makes for such a pretty and tasty combination. I sometimes add mushrooms, sometimes use a little oyster sauce, but always make it!

    • Norma Chang says:

      Hello Dave,
      There is nothing like freshly harvested homegrown asparagus that comes directly from the garden to pot, what a spring treat.
      Posted an asparagus and marinated tofu stir-fry today.

      • Dave says:

        I made this the other night, and it was wonderful! My wife and I both loved the ‘lighter’ treatment without soy or a heavy sauce. It really lets the flavor of the asparagus (and shrimp) come through. Thanks for sharing this recipe.

      • Norma Chang says:

        Hello Dave,
        Glad you liked my Shrimp and Asparagus Stir-fry and thanks for taking the time to let me know, really appreciate it.

  2. manny Liu says:

    Norma,
    Looks delicious. Will try cooking it according to recipe. Thanks.

  3. Joanne Ozug says:

    The way you cut the asparagus is just gorgeous, I need to try that. The stir fry looks DELICIOUS! I’ve actually never done a stir fry before so this is going on my to-do list!

  4. Kate says:

    This looks wonderful and asparagus is a very good price right now!

  5. ChgoJohn says:

    Perfection in a bowl! That’s what your serving us here, Norma. This looks delicious and I cannot wait to give it a try. Thanks for sharing!

  6. Your dish looks very delicious right now. My stomach is rumbling!

  7. This looks so simple yet so delicious. Asparagus are so great in stir fry!

  8. Robin says:

    This sounds wonderful Norma! We just love asparagus! I’m going to have to give this a try with the pasta variation for “The Italian”

  9. Charles says:

    Oh, you’re right Norma – I’m glad I checked this one out – it looks wonderful. All the things I adore – big, fat, juicy shrimp, asparagus, some good chicken stock or broth – few, simple ingredients which are working with each other, not against – I will be making this for sure – thanks for the idea!

  10. Wow, this and the stir fry above it, both look divine. I know it sounds silly, but I love how you cut the asparagus. Hey, it’s the little things.

  11. Kristy says:

    That asparagus is cut so beautifully! I really like the presentation of this dish. I know I’d have to add some pasta with it too though and I like your suggestion of oyster sauce. Delicious!

  12. leduesorelle says:

    Will save this idea for when the asparagus are finally up! Still another three months to go here…

  13. Ali says:

    This looks delicious. I will have to see if it will work with our tiny wild Maine shrimp when the asparagus is ready. Thanks for sharing!

  14. Rick in San Francisco, CA says:

    Hi Norma. I ran across this recipe while I was searching for a good shrimp and asparagus stir fry recipe. I tried it two nights ago and both my wife and I LOVED it! Thank you so much for sharing. It tasted so much better than what our local restaurants would do. I’ve since gone and found a copy of your cookbook to try. I am officially a Norma fan! Looking forward to learning more from you and trying more of your recipes! Thanks and be well!

    • Norma Chang says:

      Hello Rick,
      Thanks for stopping by and taking the time to leave a comment. You flattered me. San Francisco, I understand has the best Chinese restaurant.
      My cookbooks are no longer readily available but I do have copies so if you need for gifts send me a note.

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