Description
This stir‑fry brings together succulent shrimp, tender asparagus, and savory mushrooms cooked quickly in a fragrant garlic‑ginger sauce. It’s a vibrant, healthy dish that’s ready in under 20 minutes.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1‑inch pieces
- 1 cup mushrooms (cremini or white), sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce (or tamari)
- 1/2 cup chicken or vegetable broth (or water)
- 1 teaspoon sesame oil
- 2 tablespoons olive oil or neutral cooking oil
- 1 tablespoon cornstarch
- Optional: red pepper flakes or sriracha for heat
- Optional garnish: sliced green onions, sesame seeds, fresh cilantro
Instructions
- In a small bowl, whisk soy sauce, broth, sesame oil, and cornstarch until smooth. Set aside.
- Heat oil in a large skillet or wok over medium‑high heat. Add garlic and ginger; stir for 30 seconds until fragrant.
- Add shrimp in a single layer, season with salt and pepper, and cook about 2 minutes per side until pink. Remove and set aside.
- In the same pan, add asparagus and mushrooms; stir‑fry 3–4 minutes until asparagus is crisp‑tender and mushrooms are soft.
- Return shrimp to pan and pour in sauce. Stir and cook for 1–2 minutes until everything is coated and sauce thickens.
- Adjust seasoning if needed. Garnish with green onions, sesame seeds, or cilantro. Serve hot.
Notes
- Use thawed, patted-dry frozen shrimp to avoid excess moisture.
- Add lime juice or hoisin sauce for flavor variation.
- Toast cashews or peanuts for extra texture and crunch.
- Double broth and cornstarch if more sauce is desired.
- Slice veggies and prepare sauce ahead for faster cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 180mg
