Shrimp and asparagus stir-fry
Souped Up Recipes · ♥ 1.7K likes · 34.9K views · 4 min video
Read about shrimp in the BrightCulinary Book
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Ingredients
Method
Techniques
- 400 g asparagus
- 3 cloves diced garlic
- 2 scallions white parts of the scallion
- 3 whole Thai bird eye chilies
- ½ lb peeled and deveined shrimp
- ¼ tsp salt
- ¼ tsp sugar
- ½ inch ginger
- ½ tbsp Chinese cooking wine
Season the shrimp with salt and sugar; grate the ginger to a paste, add the cooking wine and squeeze the juice over the shrimp.
Peel the stringy skin at the asparagus ends only, discard the ends, and cut diagonally into 2-inch pieces.
Bring 2 liters of water to a boil with a drizzle of oil; blanch the asparagus 15 seconds and drain.
- 2 l water
- oil
Blanch the shrimp in the same water 1 to 1.5 minutes depending on size; drain thoroughly.
- 2–3 tbsp oil
Preheat the wok over medium heat, add the oil and swirl; saute the garlic, scallion whites and chilies 15 seconds.
- 1 tbsp soy sauce
- 2 tsp oyster sauce
- finely ground white pepper
Add the blanched asparagus and shrimp, season with the soy sauce, oyster sauce and white pepper, and stir well.