Adapted from ThreeOvens’ Shrimp and Asparagus Stir-Fry
There are days when, as much as I love to cook, time and stress demands that I do something simple. But I don’t want to sacrifice flavor! Indeed, shouldn’t we be rewarded with something delicious at the end of a busy workday?
This recipe is my answer to that conundrum. The stir-fry comes together fast and yields juicy shrimp and snappy bites of asparagus wrapped in a lush, umami-rich sauce. I like to use ghee rather than vegetable oil to give some extra depth to the flavor of the shrimp, and the Thai chili brings a satisfying blush of heat to the party. Top it with crunchy fried garlic and you’ve got a little bit of heaven on the plate within ten minutes!
1 ½ lb shrimp, peeled and de-veined
Salt, pepper, and garlic powder
2 TBSP water
1 TBSP sugar
1 TBSP oyster sauce
1 TBSP cornstarch
2 TBSP ghee
1 onion, chopped
1 lb asparagus (not too thick), cut into 2” pieces
1 Thai chili (or more, if you like it spicy), minced
4 cloves garlic, minced
1 can water chestnuts, rinsed
1 can bamboo, rinsed
2 scallions, finely chopped
Fried garlic, to top
Sesame seeds, to top (optional)
Season the shrimp with salt, pepper, and garlic powder.
In a small bowl, whisk together the water, sugar, oyster sauce, and corn starch. Set aside.
Heat the ghee in a large wok over high heat. Add the onion, asparagus, and chili and stir fry for about two minutes, until the asparagus is still crisp but fork-tender. Add the shrimp and garlic and stir fry until the shrimp is just pink and opaque, then pour in the cornstarch mixture. Cook until the sauce has thickened. Turn off the heat and stir in the scallions, water chestnuts, and bamboo. Taste and adjust seasonings as necessary.
Serve immediately, topped with fried garlic and sesame seeds, if desired.