Shrimp and Asparagus Stir-Fry
Try this Shrimp and Asparagus Stir-Fry recipe, or contribute your own.
Try this Shrimp and Asparagus Stir-Fry recipe, or contribute your own.
- salt and pepper
- 2 tablespoons rice vinegar
- 2 cloves garlic minced
- 1 teaspoon toasted sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon packed brown sugar
- 1 pound raw shrimp peeled, tails on
- 1 pound fresh asparagus spears
- 2 tablespoon vegetable oil divided
- 2 teaspoons grated fresh ginger
- 1 medium red sweet pepper seeded and cut into 1-inch pieces
- 1 medium red onion cut into thin wedges
- 2 cups fresh or frozen sugar snap pea pods
- 2 tablespoons freshly chopped cilantro
- Carbohydrate 8.60869082473395 g
- Cholesterol 114.910067066667 mg
- Fat 7.86998959781843 g
- Fiber 2.42424485258213 g
- Protein 18.1007578901073 g
- Saturated Fat 0.959220576315262 g
- Serving Size 1 1 Serving (191g)
- Sodium 252.619193576503 mg
- Sugar 6.18444597215182 g
- Trans Fat 0.602838584564596 g
- Calories 176 calories
Step-by-step
- Season shrimp with salt and pepper then sauté in 1 tbsp of vegetable oil over medium-high heat in a large wok for 3 to 5 minutes, or until no longer translucent. Remove to a plate and keep warm.
- Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut asparagus diagonally into 2-inch pieces (you should have about 3 cups).
Overcooking shrimp and leaving asparagus woody remain the two persistent errors committed in high-heat skillet cookery. High temperatures demand rapid execution because proteins contract violently when exposed to sustained thermal energy. Shellfish requires mere minutes in a wok before proteins denature completely, shifting texture from rubbery to tender. Keeping preparation times minimal preserves cellular integrity within green vegetables.
Visual indicators serve as the primary metric for doneness rather than arbitrary kitchen timers. Raw crustacean flesh starts translucent and gray, turning opaque white with distinct pink outer bands precisely when cooked through. Asparagus stalks transition from pale green to a vibrant, saturated hue while retaining a slight internal resistance against a knife blade. Snap peas should maintain an audible crunch to contrast against the tender shrimp.
Chemical interactions between acid and umami compounds elevate simple pantry ingredients into a cohesive sauce. Reduced-sodium soy sauce provides glutamates that react with brown sugar and toasted sesame oil, balancing salinity against natural sweetness. Rice vinegar introduces acetic acid, which cuts through the richness of the vegetable oil while brightening the aromatics like minced garlic and grated ginger.
Managing thermal mass requires a wide wok rather than a standard frying pan to ensure ingredients sear rather than steam. Crowding the cooking surface lowers the ambient temperature instantly, releasing excess moisture from the red bell pepper and red onion wedges. Working in batches prevents liquid accumulation, guaranteeing proper caramelization along the edges of the sliced vegetables.
