Shrimp and Asparagus Stir Fry Recipe

Shrimp and Asparagus Stir Fry

Minnie Says: This recipe took a lot of different ingredients, but it was so worth it! Hubby and I loved it! I only made half the recipe, since there are only the two of us right now…but we were both very happy that we had enough left over to serve it again tomorrow for our lunch!

Author: Minnie

Recipe type: Main

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 8

An asparagus recipe that makes a savory Asian-style stir fry.

Ingredients

3 tablespoons brown sugar
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon ground ginger
1 teaspoon flour
1 tablespoon sesame oil
1 tablespoon vegetable oil
½ cup chopped asparagus
½ cup chopped broccoli
½ cup whole snow peas
½ carrot, cut in thin strips
¼ cup water chestnuts or jicama, chopped
½ red bell pepper, cut in thin strips
¼ cup sliced mushrooms
1 pound raw shrimp, peeled and de-veined
4 cups cooked rice

Instructions

Preheat a large skillet on very high heat.
In a small bowl, whisk together brown sugar, soy sauce, rice wine vinegar, ginger and flour. Set aside.
Add the sesame oil and vegetable oil to the hot skillet.
To the skillet, add asparagus, broccoli, snow peas, carrots, water chestnuts, red bell pepper and mushrooms.
Saute until vegetables are warmed through.
Using a spatula, move the vegetables to one side of the skillet. Pile the shrimp in the other side of the skillet and cook 2 minutes. Flip the shrimp and then pour the soy sauce mixture on top of the vegetables and shrimp.
Let sauce come to a boil and thicken.
Toss everything together so that the sauce coats vegetables and shrimp. The shrimp will be cooked by this time.
Remove from heat. Serve immediately over rice.

This recipe can also be made with beef, chicken, tofu, etc…but it was absolutely delicious using the shrimp. The shrimp were a bit larger than I thought was needed, so I cut them into bite-sized pieces. Yummy!