Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 tablespoon sesame seeds for garnish
- Cooked rice or noodles for serving
This list is a blend of simple, accessible ingredients that I’ve come to rely on in my own kitchen. Feel free to substitute tamari for soy sauce if you need a gluten-free option, or add a splash of lemon juice for extra brightness.
Instructions
- Heat a large pan or wok over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat.
- Add the shrimp to the pan in a single layer. Cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove from the pan and set aside.
- In the same pan, add the remaining tablespoon of olive oil. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
- Add the asparagus and stir-fry for about 3-4 minutes, until it becomes bright green and slightly tender.
- Return the shrimp to the pan. Add the soy sauce, oyster sauce, sesame oil, and red pepper flakes. Stir well to combine all the ingredients.
- Cook for another 2 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Transfer the stir fry to a serving dish, sprinkle with sesame seeds, and serve hot over a bed of rice or noodles.
This step-by-step guide is designed to make the cooking process as smooth and enjoyable as possible, leaving you with a dish that’s both visually appealing and bursting with flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International