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, and minced ginger. Set aside. In a separate bowl, toss the shrimp with cornstarch until evenly coated.
- Step 2: Heat a large skillet or wok over medium-high heat. Add the shrimp and stir-fry until pink and cooked through, about 2-3 minutes. Remove shrimp from the skillet and set aside.
- Step 3: Add the sliced mushrooms to the skillet and stir-fry until softened and lightly browned, about 5 minutes.
- Step 4: Add the asparagus to the skillet with the mushrooms and stir-fry for another 3-4 minutes, or until the asparagus is tender-crisp.
- Step 5: Return the cooked shrimp to the skillet with the asparagus and mushrooms. Pour the soy sauce mixture over the shrimp and vegetables and stir-fry until everything is well combined and heated through, about 1 minute.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat the stir-fry in a skillet over medium heat, adding a splash of water or broth if needed to prevent sticking.
- Serve this flavorful stir-fry over steamed rice or quinoa for a complete and satisfying meal.
- Don't overcrowd the pan when stir-frying the shrimp to ensure they brown properly instead of steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American