Ingredients:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 lb (450 g) fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 tablespoon vegetable oil (14 g)
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced (2 teaspoons)
  • ¼ cup soy sauce (60 ml)
  • 1 tablespoon oyster sauce (15 ml)
  • 1 tablespoon cornstarch (8 g) mixed with 2 tablespoons cold water (30 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1 teaspoon red pepper flakes (optional)
  • Chopped green onions (2 tablespoons)
  • Sesame seeds (1 tablespoon)

Instructions:

  1. Peel and devein shrimp. Set aside.
  2. Trim and cut asparagus into 2-inch pieces. Set aside.
  3. Mince garlic and ginger. Combine in a small bowl.
  4. In a mixing bowl, combine soy sauce, oyster sauce, cornstarch mixture, sesame oil, and red pepper flakes (if using). Whisk well. Set aside.
  5. On medium-high heat, add vegetable oil to a large skillet or wok.
  6. Add garlic and ginger to hot oil. Sauté for 15 seconds until fragrant (do not burn).
  7. Add shrimp to the pan. Stir-fry until shrimp turn pink and slightly opaque, about 2-3 minutes. Remove from pan and set aside.
  8. In the same pan, add asparagus. Stir-fry for about 3-4 minutes until tender-crisp.
  9. Return shrimp to the pan with asparagus. Pour sauce over the mixture. Stir well to combine.
  10. Cook for an additional 1-2 minutes until the sauce thickens and everything is evenly coated.
  11. Remove from heat. Garnish with chopped green onions and sesame seeds before serving.