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A quick and easy shrimp and asparagus stir fry featuring juicy shrimp and crisp asparagus brought together with a traditional Chinese white sauce and fragrant aromatics. It is perfect for dinner during a busy week.

Shrimp and Asparagus Stir Fry

4 from 1 vote
A quick and easy shrimp and asparagus stir fry featuring juicy shrimp and crisp asparagus brought together with a traditional Chinese white sauce and fragrant aromatics. It is perfect for dinner during a busy week.
To make the dish gluten-free, use dry sherry to replace Shaoxing wine.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Course: Main
Cuisine: Chinese
Keyword: homestyle
Servings: 4 servings
Author: Maggie Zhu

Ingredients

Marinating

  • 1 lb (450 g) shrimp , peeled and deveined
  • 1 tablespoon Shaoxing wine
  • 1/4 teaspoon salt
  • 1 teaspoon grated ginger
  • 1 teaspoon cornstarch

Sauce

  • 1/2 cup chicken broth
  • 2 tablespoons Shaoxing wine
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch

Stir fry

  • 2 tablespoons peanut oil (or vegetable oil)
  • 1 thumb ginger , sliced
  • 1 small carrot , sliced
  • 1 small batch (1 lb / 450 g) asparagus , tough ends removed and cut to bite size pieces

Instructions

  • Add the shrimp and the rest of the marinating ingredients into a medium-sized bowl. Mix well and allow to marinate while you prepare the other ingredients.
  • Mix all the sauce ingredients together in a small bowl.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the shrimp and spread it out into a single layer without overlapping. Cook until the bottom turns golden, 1 minute or so. Flip to cook the other side until just cooked, 1 minute or so. Transfer the shrimp to a large plate.
  • Add the remaining 1 tablespoon of oil and ginger. Stir a few times to release fragrance. Add the carrot. Cook and stir for 2 minutes until just softened.
  • Add the asparagus. Cook until just starting to soften, 1 minute or so.
  • Stir the sauce again to fully dissolve the cornstarch and pour it into the pan. Add back the cooked shrimp. Stir a few times until it thickens.
  • Return the shrimp to the pan and stir to coat everything well. Transfer everything to a big plate and serve hot as a main dish.

Nutrition

Serving: 1serving, Calories: 247kcal, Carbohydrates: 15.2g, Protein: 27.3g, Fat: 8.9g, Saturated Fat: 1.8g, Cholesterol: 224mg, Sodium: 491mg, Potassium: 495mg, Fiber: 2.8g, Sugar: 6.8g, Calcium: 130mg, Iron: 3mg