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Shrimp and Asparagus Stir-Fry

KP Kwan on 18 Feb 2020

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Taste of Asian Food


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This shrimp and asparagus stir fry has the combination of the intensely savory flavor of the shrimp as a result of the combination of Worchestershire sauce and ketchup, and the lightly seasoned tender-crisp asparagus.



For the asparagus:

500g asparagus (weight before cut)

4 cloves garlic, coarsely chopped

1 tbsp light soy sauce

1 tsp sugar

1/2 tsp salt

1/4 tsp white pepper


For the shrimp:

500g shrimp (weight after purchase)

3 tbsp oyster sauce

1 tbsp Worcestershire sauce

1 tbsp Chinese wine

1.5 tbsp ketchup

1 tbsp scallion, cut into thin rings



For the asparagus:

1. Discard the fibrous end. Peel off the fibrous surface except for the part near to the tip. Cut the asparagus crosswise into three to four sections.

2. Add the asparagus (except the tip) and saute over medium heat, followed by adding the chopped garlic.

3. Throw in the tips of the asparagus.

4. Add all the seasonings: light soy sauce, sugar, salt, and white pepper. Remove from heat immediately.


For the shrimp:

5. Clean the shrimp, the head, shell and devein. Leave the tail intact.

6. Drain the shrimp in a wire mesh strainer, then spread them on a double-layered paper towel to absorb the extra water.

7. Stir-fry over medium heat.

8. Once both sides of the shrimp have turned to pink, add the seasonings.

9. Reduce and thicken the sauce.

10. Add the tips of the asparagus and the scallions back to the pan. Mix well.

11. Transfer it to the plate line with a bed of asparagus stems.


For more tips on this recipe, click here to the original article!


Source: Taste of Asian Food. Reproduced with permission.

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