Shrimp and Asparagus Stir Fry with Ginger and Oyster Sauce Recipe

Ingredients

• 1 pound 16/20 count shrimp, deveined and deshelled
• 1 pound asparagus, 1 1/2 inch diagonal cut, bottom 1 inch removed and discarded
• 1 1/2 tablespoons ginger, minced
• 1 1/2 tablespoons garlic, minced
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon Kosher salt (Diamond Crystal brand), plus more to taste
• 2 1/2 tablespoons avocado oil, split
• 1 tablespoon plus 1 teaspoon oyster sauce
• 1/4 cup water
• Jasmine rice, cooked according to package instructions

Instructions

1. 1

   Prepare garlic and oil: In a wok or skillet over medium-high heat, add 1¼ tablespoons avocado oil and sauté the minced garlic for one minute until fragrant.

2. 2

   Cook shrimp: Add the shrimp, red chili flakes, and salt to the wok. Cook until the shrimp turn pink and are slightly undercooked, about 2 to 3 minutes. Remove the shrimp and garlic from the wok and place them in a bowl. Set aside.

3. 3

   Sauté ginger and asparagus: Keeping the wok on medium-high heat, add the remaining 1¼ tablespoons of avocado oil along with the minced ginger. Cook for one minute to release aromas, then add the asparagus. Stir constantly for 2 minutes to maintain crisp-tender texture.

4. 4

   Combine and finish cooking: Return the shrimp and garlic mixture to the wok with the asparagus. Cook together for 2 minutes to finish cooking the shrimp and blend flavors.

5. 5

   Add sauces and reduce liquid: Pour in the oyster sauce and ¼ cup water. Cook until the liquid slightly reduces and thickens, coating the shrimp and asparagus evenly. Test asparagus for desired texture.

6. 6

   Serve immediately with cooked jasmine rice for a complete meal.