Shrimp Asparagus Mushroom Stir-Fry (Print-Friendly Version)
Juicy shrimp, asparagus, and mushrooms come together fast for a vibrant, satisfying meal bursting with fresh flavor.
# Ingredients:
→ Fresh Ingredients
01 -
300 g large shrimp, peeled and deveined
02 -
250 g asparagus, tough ends snapped and cut into 4 cm pieces
03 -
120 g fresh shiitake mushrooms, stems removed and sliced
→ Sauce and Seasonings
04 -
2 tablespoons light soy sauce
05 -
1 tablespoon oyster sauce
06 -
1 teaspoon sesame oil
07 -
2 teaspoons fresh ginger, finely grated
08 -
3 cloves garlic, minced
09 -
1/4 teaspoon red pepper flakes
→ Oils
10 -
2 tablespoons vegetable oil (or peanut oil) for stir-frying
→ Optional Garnishes
11 -
1 tablespoon toasted sesame seeds
12 -
2 spring onions, finely sliced
13 -
Lime wedges, to serve
# Steps:
01 -
Rinse shrimp under cold running water and pat dry. In a bowl, combine soy sauce, half the garlic, half the ginger, and sesame oil. Toss shrimp in marinade and set aside for 15 minutes.
02 -
Wash asparagus and mushrooms. Remove woody ends from asparagus and cut into 4 cm batons. Slice mushrooms thinly to ensure even cooking.
03 -
Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add shrimp in a single layer and stir-fry for 2–3 minutes until pink and just opaque. Transfer shrimp onto a plate.
04 -
Add remaining oil to wok. Stir-fry the rest of the garlic and ginger for 30 seconds. Add asparagus and mushrooms; cook, tossing frequently, for 4–5 minutes until asparagus is bright green and mushrooms browned.
05 -
Return shrimp to the pan. Add oyster sauce and red pepper flakes. Stir-fry for 1 minute to coat all ingredients and meld flavors.
06 -
Transfer stir-fry to serving plates. Sprinkle with sesame seeds and spring onions. Serve immediately with lime wedges on the side.
# Notes & Tips:
01 -
For perfectly tender shrimp, remove from heat just as they turn pink to avoid overcooking.
02 -
Feel free to substitute asparagus with snap peas or tenderstem broccoli depending on the season.