Ginger Shrimp and Asparagus Stir-Fry

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SourceRecipe from
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes


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


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
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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