Shrimp and Asparagus Stir Fry

Method7 steps · about 23 min

1. 1

   Step 1: Mix all the peeled, deveined shrimp with the separate 1 tbsp marinade Shaoxing wine, ¼ tsp marinade salt, 1 tsp grated marinade ginger and 1 tsp marinade cornstarch. Keep refrigerated while preparing the remaining ingredients.

   Uses 1 lb (450 g) shrimp, peeled and deveined · 1 tbsp Shaoxing wine for marinade · ¼ tsp salt for marinade · 1 tsp grated ginger for marinade · 1 tsp cornstarch for marinade

2. 2

   Step 2: Mix all the ½ cup chicken broth, separate 2 tbsp sauce Shaoxing wine, ½ tsp sugar, ½ tsp sauce salt and 2 tsp sauce cornstarch in a small bowl. Reserve the complete sauce.

   Uses ½ cup chicken broth for sauce · 2 tbsp Shaoxing wine for sauce · ½ tsp sugar for sauce · ½ tsp salt for sauce · 2 tsp cornstarch for sauce

3. 3

   Step 3: Heat the first 1 tbsp peanut oil in a large skillet over medium-high heat. Add all the marinated shrimp from step 1 in a single layer without overlap. Cook about 1 minute until golden underneath, flip, then cook the other side about 1 minute until the flesh is pearly and opaque throughout. Transfer all the cooked shrimp to a plate, keeping any actual residual oil and juices in the pan.

   Sear shrimp — first side · 1 minUses First 1 tbsp peanut oil for shrimp · All shrimp and their marinade from step 1

4. 4

   Step 4: To the actual residual pan contents from step 3, add the remaining 1 tbsp peanut oil and all the sliced thumb-size stir-fry ginger (1). Stir a few times until fragrant. Add all the sliced carrot (1 small) and stir-fry for 2 minutes, until just softened.

   Soften sliced carrot · 2 minUses Actual residual oil and juices, with cooked shrimp reserved separately · Remaining 1 tbsp peanut oil for vegetables · 1 thumb-size piece ginger, sliced, for stir-frying · 1 small carrot, sliced

5. 5

   Step 5: Add all the bite-size asparagus to the carrot and ginger from step 4. Stir-fry about 1 minute until it starts to soften. Thick asparagus may need longer: taste a piece every minute and stop when just tender-crisp, as it will cook a little more with the sauce.

   Start softening asparagus · 1 minUses All ginger, carrot and pan contents from step 4 · 1 lb (450 g) asparagus, tough ends removed and cut into bite-size pieces

6. 6

   Step 6: Stir the complete sauce from step 2 again to suspend its cornstarch, then pour it all over the vegetables from step 5. Return all the cooked shrimp from step 3 to the pan once. Stir until the sauce thickens.

   Uses All the complete mixed white sauce from step 2 · All asparagus, carrot, ginger and pan contents from step 5 · All the fully cooked shrimp from step 3

7. 7

   Step 7: Toss the complete shrimp, vegetables and thickened sauce from step 6 to coat evenly, then transfer to a serving plate. Serve hot as 4 main servings, with optional ready steamed rice. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 74°C (165°F).

   Uses All cooked shrimp, vegetables and thickened sauce from step 6 · Ready steamed rice for serving, optional