Stir-fried Shrimp and Asparagus

comments (3) August 4th, 2008

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Click To Enlarge Photo: Boyd Hagen

1 lb. asparagus
1 small hot red pepper (optional)
6 scallions
2 tbsp. oil
1 lb. medium shrimp, peeled and deveined
1 clove garlic, chopped fine
1 tbsp. Chinese oyster sauce
1 tbsp. soy sauce
1 tbsp. dry sherry

4 servings

Slice asparagus diagonally into 1-1⁄2-in. pieces, keeping the tips whole. If using hot pepper, cut into thin slivers and remove seeds. Trim scallions and cut into 1-in. pieces, including green tops.

Set a wok or large skillet over high heat, add oil and heat until sizzling hot. Stir-fry shrimp until they turn pink, 2 to 3 min. Remove with a slotted spoon and set aside on a plate. Add the garlic and asparagus, and stir-fry 3 to 4 min. until tender-crisp.

Return shrimp to pan along with the scallions, oyster and soy sauces, and sherry. Cook until the shrimp are heated through. Serve at once with rice or noodles.

Recipe by Karen Pendleton
February 1997
from issue #7

posted in: asparagus, main dish

Comments (3)

Charisromero writes: Delicious
Posted: 7:00 am on May 24th
Mathewreid writes: Seems testy
Posted: 3:30 am on January 11th
Isaacfinley writes: Look testy,,,,
Posted: 2:09 am on January 7th
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