Shrimp and Asparagus Stir-Fry with Mushrooms

Here’s a clean, no-emoji recipe for Shrimp and Asparagus Stir-Fry with Mushrooms — a quick, light, and flavorful dish that’s perfect for weeknight dinners.

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Shrimp and Asparagus Stir-Fry with Mushrooms

Servings

4 servings

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Ingredients

For the Stir-Fry

• 1 pound (450 g) large shrimp, peeled and deveined

• 1 bunch asparagus, trimmed and cut into 2-inch pieces

• 1 cup sliced mushrooms (button, cremini, or shiitake)

• 2 tablespoons vegetable oil (divided)

• 3 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• Salt and pepper, to taste

For the Sauce

• 3 tablespoons soy sauce (low-sodium preferred)

• 1 tablespoon oyster sauce

• 1 tablespoon rice vinegar or dry sherry

• 1 tablespoon honey or brown sugar

• ½ teaspoon sesame oil

• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

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Instructions

1. Prepare the Sauce

1. In a small bowl, whisk together soy sauce, oyster sauce, vinegar, honey, and sesame oil.

2. Stir in the cornstarch slurry and set aside.

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2. Cook the Shrimp

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.

2. Add the shrimp in a single layer, season lightly with salt and pepper, and cook for 1–2 minutes per side, until pink and opaque.

3. Remove shrimp from the pan and set aside.

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3. Stir-Fry the Vegetables

1. Add the remaining 1 tablespoon of oil to the pan.

2. Add asparagus and mushrooms; stir-fry for 3–4 minutes until slightly tender but still crisp.

3. Add garlic and ginger, and cook for another 30 seconds until fragrant.

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4. Combine and Sauce

1. Return the shrimp to the pan.

2. Stir the sauce again and pour it over the shrimp and vegetables.

3. Cook for 1–2 minutes, stirring constantly, until the sauce thickens and everything is evenly coated.

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5. Serve

• Serve immediately over steamed rice or noodles.

• Garnish with sesame seeds or sliced green onions if desired.

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Tips

• For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil.

• Substitute chicken or tofu for shrimp if desired.

• Don’t overcook the shrimp; remove them as soon as they turn opaque to keep them tender.

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Would you like me to include a low-sodium or meal-prep version of this recipe (great for weekly lunches)?