Description
A quick and healthy shrimp and asparagus stir-fry featuring fresh mushrooms, garlic, and ginger, tossed in a savory low-sodium soy sauce. This vibrant dish comes together in just 30 minutes, making it perfect for a nutritious weeknight dinner that’s full of flavor and texture.
Ingredients
Scale
Protein
- 1 pound shrimp, peeled and deveined
Vegetables
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce & Cooking
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons olive oil
- 1 teaspoon cornstarch (optional)
- 1 tablespoon water (to mix with cornstarch, optional)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Prepare the vegetables: Wash fresh asparagus thoroughly and trim the ends. Slice the mushrooms and cut asparagus into 2-inch pieces. Mince the garlic and grate the fresh ginger for a fragrant base.
- Heat the pan: Place a large skillet or wok on medium-high heat and add olive oil. Heat until the oil shimmers, indicating it’s hot enough for sautéing.
- Sauté aromatics: Add the minced garlic and grated ginger to the hot oil. Cook for about 30 seconds until fragrant but not browned, to release their flavor.
- Cook the asparagus: Toss the asparagus pieces into the pan and stir-fry for 2 minutes. The asparagus should turn bright green and remain crisp-tender, providing a fresh bite.
- Add mushrooms: Add the sliced mushrooms to the skillet and sauté for another 2 minutes until they soften and release their moisture.
- Cook the shrimp: Add the peeled and deveined shrimp to the pan. Stir-fry for approximately 3 minutes until the shrimp turn pink and opaque, ensuring they are fully cooked but tender.
- Add soy sauce and thicken: Pour low-sodium soy sauce evenly over the ingredients. If using cornstarch, mix it beforehand with water to create a slurry and add it now to thicken the sauce. Cook everything together for an additional minute, stirring constantly to combine flavors.
- Serve and garnish: Remove from heat and sprinkle sesame seeds on top if desired. Serve immediately for the best texture and flavor.
Notes
- Trim and snap the asparagus at natural breaking points near the base, discarding tough ends.
- For a gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce.
- Optional cornstarch helps to thicken the sauce but can be omitted for a lighter dish.
- Adjust garlic and ginger quantities to your preference for more or less punch.
- Serve over steamed rice or noodles for a complete meal.
