Ingredients
- Shrimp, peeled and deveined: 1 pound
- Asparagus, trimmed and cut into 1-inch pieces: 1 bunch (about 1 pound)
- Mushrooms, sliced: 8 ounces
- Soy sauce: 3 tablespoons
- Sesame oil: 1 tablespoon
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Cornstarch: 1 tablespoon
Instructions
- Step 1: In a small bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, and cornstarch. Set aside.
- Step 2: Heat a large skillet or wok over medium-high heat. Add the sliced mushrooms and stir-fry for 3-4 minutes, or until they begin to soften.
- Step 3: Add the asparagus to the skillet and stir-fry for another 3-4 minutes, or until the asparagus is crisp-tender.
- Step 4: Add the shrimp to the skillet and cook for 2-3 minutes, or until the shrimp turns pink and is cooked through.
- Step 5: Pour the sauce over the shrimp and vegetables, and stir-fry for 1-2 minutes, or until the sauce thickens and coats the ingredients. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over medium heat, adding a splash of water if needed to prevent sticking.
- Serve this vibrant stir-fry over fluffy rice or quinoa for a complete and satisfying meal.
- For extra flavor, lightly toast sesame seeds and sprinkle them over the dish before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American