Shrimp and Asparagus Stir-Fry Recipe

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp soy sauce
• 1 tbsp freshly grated ginger
• 3 garlic cloves, minced
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
• Freshly ground black pepper, to taste
• Lemon wedges, for serving

Instructions

1. In a small bowl, whisk together the soy sauce, ginger, garlic, honey, and rice vinegar. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and season with black pepper. Cook for 2-3 minutes, or until the shrimp are pink and opaque. Transfer the shrimp to a plate and set aside.
3. In the same skillet, add the remaining vegetable oil. Add the asparagus and sauté for about 4-5 minutes, until they are tender-crisp.
4. Return the shrimp to the skillet and pour the soy sauce mixture over the top. Stir to combine and cook for another 1-2 minutes, allowing the flavors to meld.
5. If the sauce needs thickening, add the cornstarch mixture and cook, stirring, until the sauce has thickened slightly.
6. Drizzle with sesame oil, give everything a final stir, and serve hot with lemon wedges on the side for a refreshing zest.

Helpful Tips

• For a burst of color and extra nutrition, add a handful of bell pepper strips or snap peas.
• Make sure the shrimp are thoroughly dried before adding them to the skillet to achieve a nice sear.
• Feel free to substitute the asparagus with broccolini or green beans if desired.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat.

Pairings

This stir-fry pairs wonderfully with steamed jasmine rice, quinoa, or even cauliflower rice for a lighter option. Complement with a light green tea or a refreshing cucumber-mint lemonade to round out the meal.