Ingredients
Scale
- 1 pound of shrimp, peeled and deveined
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 8 ounces of button mushrooms, sliced
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sesame oil
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 teaspoon of cornstarch mixed with 2 tablespoons of water (optional, for thicker sauce)
- Salt and pepper to taste
Feel free to swap the button mushrooms for shiitake if you’re feeling adventurous or if they’re what’s in your fridge. The beauty of home cooking is in the flexibility!
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the mushrooms and cook until they start to brown, about 3 minutes.
- Add the asparagus and cook for another 2 minutes until they are bright green and just tender.
- Push the vegetables to the side and add the garlic. Stir for about 30 seconds until fragrant, then add the shrimp.
- Cook the shrimp until they turn pink, about 2-3 minutes per side.
- Stir in the soy sauce, oyster sauce, and sesame oil. If you prefer a thicker sauce, add the cornstarch mixture and stir until the sauce is glossy and coats the shrimp and vegetables.
- Season with salt and pepper to taste. Serve immediately and enjoy the burst of flavors!
An important tip: Don’t overcook the shrimp. They should be just pink and firm to the touch, ensuring they remain juicy and flavorful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Shrimp and Asparagus Stir-Fry with Mushrooms, recipe, cooking, food
