Description
A delicious and healthy Shrimp and Asparagus Stir-Fry with Mushrooms, perfect for a quick weeknight dinner.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 8 oz mushrooms, sliced
- 1 small onion, sliced
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, sliced
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp red pepper flakes, optional
- ¼ tsp black pepper
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, red pepper flakes, and black pepper. In a separate small bowl, mix cornstarch with water.
- Cook the shrimp: Heat olive oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 1–2 minutes per side, until pink and just cooked through. Transfer to a plate.
- Cook the vegetables: Add sesame oil to the same skillet. Add asparagus and cook for 3 minutes. Add mushrooms and onion and stir-fry for another 3–4 minutes, until the vegetables are crisp-tender.
- Add aromatics: Stir in garlic and ginger and cook for about 30 seconds, until fragrant.
- Combine: Return the shrimp to the skillet. Pour in the sauce and toss everything together.
- Thicken: Stir in the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce becomes glossy and slightly thickened.
- Finish: Sprinkle with sliced green onions and serve immediately.
Notes
- Serve over steamed white rice, brown rice, or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg