Ingredients
- Shrimp (peeled and deveined): 1 pound
- Asparagus (trimmed and cut into 1-inch pieces): 1 pound
- Mushrooms (sliced): 8 ounces
- Soy sauce: 3 tablespoons
- Sesame oil: 2 tablespoons
- Ginger (minced): 1 tablespoon
- Garlic (minced): 2 cloves
- Cornstarch: 1 tablespoon
Instructions
- Step 1: In a small bowl, whisk together soy sauce, sesame oil, minced ginger, minced garlic, and cornstarch. Set aside.
- Step 2: Heat a large skillet or wok over medium-high heat. Add a little oil, then add the mushrooms and cook until softened and lightly browned, about 5 minutes. Remove from the skillet and set aside.
- Step 3: Add more oil to the skillet if needed. Add the asparagus and stir-fry for 3-4 minutes, until crisp-tender.
- Step 4: Add the shrimp to the skillet with the asparagus and cook until pink and opaque, about 2-3 minutes.
- Step 5: Return the mushrooms to the skillet. Pour the soy sauce mixture over the shrimp, asparagus, and mushrooms. Stir-fry until the sauce has thickened and coats the ingredients, about 1-2 minutes.
- 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 the stir-fry in a skillet over medium heat, adding a splash of water if needed, to prevent it from drying out.
- Garnish with toasted sesame seeds and chopped green onions for added flavor and visual appeal.
- Don't overcrowd the pan; stir-fry in batches to ensure the shrimp and vegetables cook evenly and develop a nice sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American