Shrimp and Asparagus Stir-Fry with Mushrooms
🧂 Ingredients (serves 2–3)
1 lb (450 g) shrimp, peeled and deveined
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup mushrooms, sliced (shiitake, cremini, or button)
2 cloves garlic, minced
1 tbsp fresh ginger, minced (optional but great)
2 tbsp soy sauce
1 tbsp oyster sauce (or hoisin if you prefer sweeter)
1 tbsp rice vinegar or lemon juice
½ tsp sesame oil
1 tsp cornstarch + 2 tbsp water (slurry, to thicken sauce)
2 tbsp vegetable oil (divided)
Salt and black pepper, to taste
Optional garnish: sesame seeds or sliced green onions
🔥 Instructions
1. Prep shrimp and veggies
Pat shrimp dry and season lightly with salt and pepper.
Have all veggies chopped — stir-fries move fast!
2. Cook shrimp
Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
Add shrimp and stir-fry 1–2 minutes per side, until pink and just cooked.
Remove shrimp and set aside.
3. Sauté vegetables
Add remaining oil to the pan.
Toss in asparagus and mushrooms; stir-fry 3–4 minutes until just tender-crisp.
Add garlic and ginger; cook 30 seconds until fragrant.
4. Make the sauce
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and cornstarch slurry.
Pour into the pan and stir until the sauce thickens slightly (about 1 minute).
5. Combine everything
Return shrimp to the pan and toss until everything’s coated and heated through.
🍽️ Serve With
Steamed jasmine or brown rice
Noodles (like lo mein or rice noodles)
Or enjoy it low-carb as is!
🌿 Optional Add-Ins
Bell peppers for color
Snap peas for crunch
Chili flakes or sriracha for heat
