Stir-Fried Shrimp and Asparagus in Garlic Sauce
The key to preserving the moisture of the shrimp in this stir-fry recipe is to not stir-fry them at all.
Gather Your Ingredients
Key Equipment
Before You Begin
If your shrimp are treated with salt, skip step 1. Chinese broad bean chili paste or sauce is also known as doubanjiang or toban djan; Lee Kum Kee is a common brand. Serve with rice.
Instructions
1.
Combine shrimp, sugar, and salt in medium bowl. Let stand at room temperature for 30 minutes.
2.
Whisk 1/3 cup sherry, soy sauce, chili paste, and vinegar together in bowl. Whisk cornstarch and remaining 2 tablespoons sherry together in second bowl.
3.
Heat oil and garlic in 12-inch nonstick skillet over medium heat until garlic is just beginning to brown at edges, 3 to 4 minutes. Increase heat to high, add scallion whites and ginger, and cook until fragrant, about 1 minute. Add asparagus and scallion greens, cover, and cook, stirring occasionally, until asparagus is crisp-tender, 2 to 4 minutes. Transfer vegetable mixture to bowl.
4.
Add sherry–soy sauce mixture and shrimp to skillet and bring to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until shrimp are just cooked through, 3 to 5 minutes.
5.
Whisk sherry-cornstarch mixture to recombine and add to skillet; increase heat to high and cook, stirring constantly, until sauce is thickened, 1 to 2 minutes. Return vegetable mixture to skillet and toss to combine. Transfer to serving dish and serve.
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