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: 1 tablespoon
- Garlic, minced: 2 cloves
- Ginger, minced: 1 teaspoon
- Cornstarch: 1 tablespoon
Instructions
- Step 1: In a small bowl, whisk together soy sauce, sesame oil, minced garlic, minced ginger, and cornstarch. Set aside. This is your stir-fry sauce.
- Step 2: Heat a large wok or skillet over medium-high heat. Add a tablespoon of cooking oil (vegetable or canola oil) to the hot wok.
- Step 3: Add the sliced mushrooms to the wok and stir-fry for 3-4 minutes, or until they start to soften and brown.
- Step 4: Add the shrimp and asparagus to the wok with the mushrooms. Stir-fry for 3-5 minutes, or until the shrimp turns pink and the asparagus is tender-crisp.
- Step 5: Pour the stir-fry sauce over the shrimp, asparagus, and mushrooms. Stir-fry for 1-2 minutes, or until the sauce thickens and coats all the ingredients evenly.
- Step 6: Serve immediately over rice or noodles. Enjoy!
Notes
- To store leftovers, refrigerate in an airtight container for up to 2 days.
- For best results when reheating, add a splash of water or broth to prevent the shrimp from drying out.
- Serve this vibrant stir-fry over quinoa for a healthier, protein-packed alternative to rice or noodles.
- Don't overcrowd the wok; cook the mushrooms and shrimp in batches if needed to ensure even cooking and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American