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Shrimp and Asparagus Stir-Fry with Garlic Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine Chinese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Stir-Fry:
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 lb (450 g) asparagus, trimmed and cut into 2-inch pieces
  • 2 tbsp vegetable oil (or sesame oil)
  • 1 red bell pepper, sliced (optional, for color)
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 green onions, chopped (for garnish)
  • For the Garlic Sauce:
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp oyster sauce (optional but adds depth)
  • 1 tbsp rice vinegar
  • 1 tbsp honey (or brown sugar)
  • 1 tbsp cornstarch
  • 1/3 cup chicken broth (or water)
  • 1/2 tsp crushed red pepper flakes (optional, for heat)

Instructions
 

  • Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, cornstarch, and chicken broth until smooth. Set aside.
  • Prep the Ingredients: Trim the tough ends from the asparagus and cut it into 2-inch pieces. Slice the bell pepper and mince the garlic and ginger.
  • Cook the Shrimp: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2–3 minutes, or until pink and just cooked through. Remove and set aside.
  • Sauté the Vegetables: In the same pan, add the remaining oil. Toss in the asparagus and red bell pepper. Stir-fry for 3–4 minutes until tender-crisp.
  • Add Aromatics: Add minced garlic and grated ginger. Stir for about 30 seconds until fragrant.
  • Combine and Add Sauce: Return the shrimp to the pan and pour in the prepared sauce. Stir constantly for 1–2 minutes until the sauce thickens and everything is evenly coated.
  • Finish and Serve: Sprinkle with green onions and red pepper flakes (if using). Serve immediately over steamed jasmine rice or noodles.