Description
A quick and flavorful shrimp and asparagus stir fry combining tender shrimp, crisp asparagus, and a savory ginger-garlic sauce, perfect served over fragrant jasmine rice for a healthy and satisfying meal.
Ingredients
Scale
Main Ingredients
- 2½ tablespoons avocado oil, split
- 1 pound 16/20 count shrimp, deveined and deshelled
- 1 pound asparagus, 1½ inch diagonal cut, bottom 1 inch removed and discarded
- 1½ tablespoons ginger, minced
- 1½ tablespoons garlic, minced
- ¼ teaspoon red chili flakes
- ¼ teaspoon Kosher salt (Diamond Crystal brand), plus more to taste
- 1 tablespoon plus 1 teaspoon oyster sauce
- ¼ cup water
- Jasmine rice, for serving
Instructions
- Sauté Garlic: Heat 1¼ tablespoons of avocado oil in a wok or skillet over medium-high heat. Add the minced garlic and sauté for one minute until fragrant but not browned.
- Cook Shrimp: Add the shrimp, red chili flakes, and kosher salt to the wok. Stir and cook the shrimp until they turn pink, about 2-3 minutes, leaving them slightly undercooked for best texture. Remove the shrimp and garlic mixture from the wok and set aside in a bowl.
- Stir-Fry Asparagus: Add the remaining 1¼ tablespoons avocado oil and minced ginger to the wok over medium-high heat. Cook for one minute until fragrant, then add the asparagus pieces. Stir constantly for 2 minutes to ensure even cooking and retain crispness.
- Combine and Finish: Return the shrimp and garlic mixture to the wok with the asparagus. Add 1 tablespoon plus 1 teaspoon oyster sauce and ¼ cup water. Stir and cook until the liquid slightly reduces and the shrimp finish cooking, about 2 minutes. Taste and adjust salt if needed.
- Serve: Plate the shrimp and asparagus stir fry immediately and serve hot with jasmine rice for a complete meal.
Notes
- Use fresh shrimp for the best flavor and texture, but frozen shrimp can be used if thawed properly before cooking.
- Adjust the red chili flakes to your preferred spice level.
- Oyster sauce adds a savory umami flavor; if you need a vegetarian version, substitute with mushroom soy sauce.
- Do not overcook the asparagus to maintain a tender-crisp texture.
- Jasmine rice pairs well due to its fragrant and slightly sticky nature, but you can use other rice varieties if preferred.
