Ginger Shrimp and Asparagus Stir-Fry

Recipe from

Easy, quick, elegant and delicious, this stir-fry is perfect for busy weeknights.

Prep Time

15 minutes

Cook Time

10 minutes


4 Servings


1 pound shrimp (large, peeled and deveined)
4 teaspoons soy sauce (low-sodium, divided)
1 tablespoon rice wine
1 tablespoon cornstarch (plus 1 tsp (or arrowroot))
2 teaspoons sugar, raw cane
1⁄4 cup vegetable stock (or chicken stock)
1 teaspoon sesame oil
1 bunch asparagus
4 scallion (cut crosswise in 1-inch pieces)
2 tablespoons ginger, fresh (peeled and minced)
2 cloves garlic (peeled and minced)
1⁄2 teaspoon red pepper flakes
1 tablespoon vegetable oil


Rinse the shrimp and pat dry. Place in a bowl and toss with 2 teaspoons soy sauce, rice wine, 2 teaspoons cornstarch or arrowroot, and sugar. Marinate in the refrigerator for about 20 minutes. Mix stock, sesame oil and remaining soy sauce and starch in a cup, and reserve.

Chop the asparagus in 1-inch long pieces crosswise, discarding the tough bases.

Place a large wok or heavy skillet over high heat for a minute, then pour in the vegetable oil and swirl to coat pan. Add the shrimp and stir, tossing and stirring until the shrimp starts to turn pink. Add the asparagus and scallions and stir for a few seconds, then add the ginger, garlic and pepper flakes and stir for a few seconds more. Stir the soy sauce mixture and pour over the stir-fry. Stir constantly until the sauce thickens and the vegetables are crisp-tender. Serve over rice.


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