Let’s Lunch! Stir-Fried Asparagus With Shrimp

Asparagus with Shrimp

While putting this post together, it struck me that I have yet to share a recipe which involves stir-frying. So this is post of firsts – the first coming straight to you from my humble, aluminium wok and the first asparagus of the season. Well, the leftovers from our first asparagus purchase anyway.

For this month’s lunch date, we’re headed to the refrigerator for a bout of spring cleaning to welcome….Spring. The season of intermittent rains, abundant pollen and slender asparagus spears. Their reappearance on market stands is inspiring a wave of bold recipes, like this post-modern, deconstructed frittata for those who like to preserve the integrity of their ingredients. But you could also take the classic route and grill the stalks, delicately dressing them with a lemon-caper vinaigrette to add a flavorful twang to accompany sweet Dungeness crabs.

After you’re done experimenting with these (and countless other) recipes, here’s a stir-fried version paired with a side of brown rice for a quick lunch. Shrimp and shiitake mushrooms co-star in this dish, but you could just as well substitute them with chicken or fish, or keep things simple with just garlic, ginger and a hint of sesame oil.

Stir-fried Asparagus with Shrimp and Shiitake Mushrooms
Serves 2, with rice

As with all stir-fried dishes, you’ll want to have all your garlic chopped and shrimps nicely peeled and marinated before you even heat the pan. It’s the constant tossing and turning of ingredients that sears them to the right point of doneness, keeping the shrimp in vermillion spirits and the asparagus in a healthy shade of green.

2 tablespoons vegetable or grapeseed oil
3 cloves of garlic, minced
Half-inch piece of fresh ginger, peeled and sliced
One pound/ 450 grams fresh shrimp, shelled and deveined with tails left on
Half a pound/ 250 grams fresh asparagus, bottom ends removed and sliced on the diagonal into one-inch pieces
2 ounces/ 55 grams fresh shiitake mushrooms, stems removed and sliced
1 teaspoon light soya sauce
2 teaspoons sesame oil

Shrimp marinade:
2 tablespoons vegetable or grapeseed oil
1 teaspoon chinese rice wine
1 teaspoon cornstarch
Pinch of salt

Stir together the ingredients for the marinade and add the shrimp, mixing well to coat each piece. Set aside while you prepare the rest of the ingredients.

When everything has been minced, peeled and sliced, heat the oil in a wok on high, then add the garlic and ginger. Fry for a minute or so until fragrant, then add the asparagus and stir. Wait another minute, then add the mushrooms and shrimp along with any leftover marinade. Give the ingredients a good toss, then cover and lower the heat to medium.

After two minutes, add the soya sauce and sesame oil, seasoning with salt to taste, and stir. Leave on heat for another 30 seconds to a minute, uncovered, for the flavors to blend, then promptly serve with rice.

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Fellow lunchers today:

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12 Comments

  1. Eliana

    I was searching for a stir-fry to break in my new wok, and came across this recipe. I just made it minutes ago, and let me tell you: it is SO GOOD!! And, aside from deveining the skrimp, pretty darn easy. Thank you for sharing.

  2. Pingback: Stir-Fried Asparagus with Shrimp and Shiitake Mushrooms « MySahana

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