Description
Succulent shrimp sizzle alongside tender asparagus and mushrooms, bathed in a glossy soy-oyster glaze with hints of garlic and ginger.
Ingredients
- 1 pound shrimp peeled and deveined
- 1 pound asparagus trimmed and cut into 2-inch pieces
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl whisk together cornstarch and water until smooth to make a slurry.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger and stir-fry for about 30 seconds until fragrant.
- Add mushrooms and cook for 2 to 3 minutes until they begin to soften and brown.
- Add asparagus and continue to stir-fry for 3 to 4 minutes until crisp-tender.
- Push vegetables to the side, add shrimp to the pan, and cook for 2 minutes per side until they turn pink.
- Pour in soy sauce and oyster sauce, stirring to coat all ingredients evenly.
- Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens.
- Drizzle sesame oil over the stir-fry, season with salt and pepper, toss gently, and remove from heat.
Notes
- Use fresh or fully thawed shrimp for the best texture and flavor.
- Cut asparagus into uniform pieces to ensure even cooking.
- Avoid overcrowding the pan to allow ingredients to sear properly.
- Substitute oyster sauce with hoisin sauce for a sweeter, slightly fruity profile.