Description
A quick and flavorful stir fry featuring tender shrimp and crisp asparagus, seasoned with ginger, garlic, and oyster sauce for an easy weeknight dinner.
Ingredients
- 1 pound 16/20 count shrimp, peeled and deveined
- 1 pound asparagus, tough ends removed, cut into 1.5-inch diagonal pieces
- 2 1/2 tablespoons avocado oil (or other high-heat cooking oil), divided
- 1 1/2 tablespoons minced ginger
- 1 1/2 tablespoons minced garlic
- 1/4 teaspoon red chili flakes (optional, for heat)
- 1/4 teaspoon Kosher salt, plus more to taste
- 1 tablespoon + 1 teaspoon oyster sauce
- 1/4 cup water
Instructions
- In a wok or large skillet, heat 1 1/4 tablespoons of avocado oil over medium-high heat. Add the minced garlic and sauté for one minute until fragrant.
- Add the peeled shrimp, red chili flakes (if using), and 1/4 teaspoon of Kosher salt to the wok. Cook until the shrimp turn pink and are slightly undercooked, about 2-3 minutes.
- Remove the shrimp and garlic from the wok and transfer to a bowl. Set aside.
- Add the remaining 1 1/4 tablespoons of avocado oil and minced ginger to the same wok over medium-high heat. Cook for one minute.
- Add the diagonally cut asparagus to the wok and stir-fry constantly for 2 minutes, until it’s bright green and tender-crisp.
- Return the reserved shrimp and garlic mixture to the wok. Cook for another 2 minutes, stirring to combine.
- Pour in the oyster sauce and 1/4 cup of water. Cook, stirring, until the liquid slightly reduces and coats the shrimp and asparagus.
- Taste and adjust seasoning if necessary. Serve immediately while the asparagus is still tender-crisp.
Notes
- Optional red chili flakes add heat; adjust to taste.
- Serve with steamed rice or noodles for a complete meal.
- Use fresh shrimp for best results; frozen can be used if thawed properly.