Description
Quick, fresh, and flavorful stir-fry with tender shrimp, crisp asparagus, and savory mushrooms in a light garlic sauce. Perfect for weeknights.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 8 oz mushrooms, sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar (optional)
- Salt and pepper, to taste
Instructions
- Pat shrimp dry, season with salt and pepper, and set aside.
- Trim and cut asparagus into 2-inch pieces for even cooking.
- Clean and slice mushrooms evenly.
- Mix soy sauce, sesame oil, garlic, and sugar in a small bowl for the sauce.
- Heat 1 tablespoon oil in a wok over medium-high heat; cook shrimp 1–2 minutes per side until pink, then remove.
- Add remaining oil to the pan, stir-fry asparagus for 3 minutes, then add mushrooms and cook 2–3 more minutes.
- Return shrimp to the pan, pour in sauce, toss everything together, and cook 1–2 minutes until coated and heated through.
Notes
Serve over rice, noodles, or cauliflower rice. Prep vegetables in advance to speed up cooking. Store leftovers in an airtight container in the fridge up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian