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Stir-fry Asparagus with Shrimp - Easy and healthy Chinese asparagus dish with brown sauce. Make it in less than 30 minutes.
I created and shot this stir-fry asparagus with shrimp recipe more than two months ago.
The pictures have been sitting on my computer desktop for months but I hadn’t had a chance to post it on Rasa Malaysia because I have lost the recipe!! Sigh. That’s basically the story of my life being a recipe developer and food blogger.
As I cook the dish, I have to scramble and quickly jot down the quantity of ingredients used, sauces, seasoning, etc., on something—a piece of paper, iPhone Notes, an envelop sitting on my counter top, or even a tear-out of newspaper, catalog, coupon, whatever I can grab a hold of at that particular point in time.
And then, as soon as the Stir-fry Asparagus with Shrimp is done, I dash out to my garage where I keep all of photography props, quickly set up the props and plate the dish, and grab my DSLR hoping that I can still manage to capture the freshness of the dish before it turns “stale” on the photos.
After some serious clicking, including climbing up and down a chair for the best top-down shots, I sit down and take a breather, and then I clear out my cluttered and messy kitchen counter top, tossing away all the unused ingredients, AS WELL AS the paper which I jotted down the recipe.
Down they go into the trash can, and the recipe that I have been working on for the past hour or so, poof, gone forever.
That was what happened to me on this asparagus with shrimp recipe. I had to make the dish again, and then repeat the chores mentioned above, to share the recipe here with you.
Tough. Not. Easy. As. You. Think. And I am sure most of you thought that I have it easy…just whip up something in a breeze and then miracle happens and you see the recipes on Rasa Malaysia.
Anyway, stir-fry asparagus is an easy Chinese vegetable dish to make and it goes well with steamed rice and other meat dishes, and a soup.
When buying asparagus, always try to choose the most tender ones with thinner stems, which have less fibers. If you have time, peel off the outer skin of the stems using a peeler.
Stir-fry with some shrimp, and the classic Chinese brown sauce, and you have a wonderful Chinese vegetable dish that is healthy and delightful!
Ingredients
- Water
- Shaoxing Wine
- Oyster Sauce
- Sesame Oil
- Cornstarch
- Sugar
- Oil
- Ginger
- Shrimp
- Carrots
- Asparagus
- Shitake Mushroom
See the recipe card for full information on ingredients.
How To Make Stir-Fry Asparagus With Shrimp
Step 1: Cut 1-inch (2.5cm) off the bottom stems of the asparagus. You may peel the skin of the stems with a peeler (optional step). Rinse the asparagus with water and drain the water dry. Mix the Sauce ingredients and set aside.
Step 2: Heat up a wok and add the cooking oil until it’s hot. Add ginger, stir-fry until light brown or aromatic. Add shrimp, mushroom, carrot and do a few quick stirs until the shrimp becomes half-cooked.
Step 3: Add the asparagus into the wok and stir quickly. Transfer the Sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the asparagus should be nicely cooked.
Step 4: Dish out and serve immediately with steamed white rice.
Frequently Asked Questions
This recipe is only 200 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Stir-fry Asparagus with Shrimp
Ingredients
- 6-8 oz (175g-230g) asparagus
- 2 tablespoons cooking oil
- 1 inch (2.5cm) ginger, peeled and sliced thinly
- 6-8 medium-sized shrimp, peeled and deveined
- 3-4 fresh shiitake mushrooms, sliced
- Some sliced carrots
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/2 tablespoon cornstarch
- 8 tablespoons water
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon sesame oil
Instructions
- Cut 1 inch (2.5 cm) off the bottom stems of the asparagus. You may peel the skin off the stems with a peeler (optional). Rinse the asparagus under water and drain well. Mix the sauce ingredients and set aside.
- Heat a wok and add cooking oil until hot. Add ginger and stir-fry until light brown and aromatic. Add shrimp, mushrooms, and carrots, and stir quickly until the shrimp is half-cooked.
- Add the asparagus to the wok and stir quickly. Pour the sauce mixture into the wok and continue to stir-fry until the sauce thickens. At this point, the asparagus should be nicely cooked.
- Dish out and serve immediately with steamed white rice.
Notes
- When buying asparagus, always try to choose the most tender ones with thinner stems, which have less fibers.
- If you have time, peel off the outer skin of the stems using a peeler.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First time I saw asparagus and shrimp 🍤 and I love ❤️ them both very beautiful and sweet 😋 looks great gotta try this today 😊 ☺️.
Hi John, thanks for trying my recipe and for the 5 star rating!
Exactly what I wanted!
It looks healthy, delicious and simple. Thanks for sharing this wonderful recipe. Can’t wait to try it.
Haha. I can totally relate. For me it’s a mad dash from kitchen to photography setting, frenzied snapping of pics, quick checking of said pics on the computer to see if they’re decent and if so, put everything away to edit the images on Photoshop or if not, more frantic picture taking before the food gets too dry, the herbs wilt or whatever that happens when it sits for too long!
Good job getting the best of this dish on take two and having the patience to do it again!
PS: I love any sort of greens in oyster/sesame oil/sugar combo. Never tried it with asparagus though. Yum!
Sigh, what have we gotten ourselves into??? ;)
LOL I try to write down first how I plan to make the dish. Then as I adjust ingredients and amounts as I cook, I try to remember the changes. I then quickly write them down as soon as I am done. But sometimes, (a lot of times – too many times), my memory fails me. lol And there is no other option but to try again. Thanks for posting! This looks delicious!
LOL, we all have our fair share of failures as a food blogger.
As usual – the simplicity of this recipe, defies the great taste. It looked so good I had to try it as soon as I saw it. The only thing I didn’t have was some fresh asparagus, and some fresh shrimp, which a quick trip to my corner grocery store fixed. Made it back in time for dinner. Can’t say enough – wonderful blend of flavors.
Thanks
Thanks Dennis. :)
Thank you for the nice recipe. Have some fun this weekend and stop working so hard.
Thanks Liz. :)