Ingredients
Scale
- Shrimp (peeled and deveined) 1 pound
- Asparagus (trimmed and cut into 1-inch pieces) 1 pound
- Mushrooms (sliced) 8 ounces
- Soy sauce 1/4 cup
- Sesame oil 2 tablespoons
- Garlic (minced) 2 cloves
- Ginger (grated) 1 teaspoon
- Cornstarch 1 tablespoon
Instructions
- Step 1: In a small bowl, whisk together soy sauce, sesame oil, garlic, ginger, and cornstarch to create the sauce. Set aside.
- Step 2: Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil (vegetable or canola) and stir-fry the shrimp until pink and cooked through, about 3-4 minutes. Remove shrimp from the skillet and set aside.
- Step 3: Add another tablespoon of oil to the skillet. Add the mushrooms and asparagus and stir-fry for about 5-7 minutes, or until the asparagus is tender-crisp and the mushrooms are softened.
- Step 4: Pour the sauce mixture over the vegetables and cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.
- Step 5: Return the cooked shrimp to the skillet and toss to coat with the sauce. Heat through for another minute.
- Step 6: Serve immediately over rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat leftovers in a skillet over medium heat, adding a splash of water or broth if needed to prevent drying.
- Garnish with toasted sesame seeds and chopped green onions for an extra burst of flavor and visual appeal.
- Don't overcrowd the pan when stir-frying the vegetables, as this will steam them instead of searing them; cook in batches if necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American