Stir-fried Shrimp and Asparagus

Working towards getting more vegetables in the diet, I thought I would make this dish last night. It’s a quick and easy stir-fry that comes in at only 250 calories per serving, not counting the white rice. I like to use larger, thicker pieces of asparagus for this, otherwise the asparagus cooks too quickly and becomes limp; you want it al dente. If your shrimp are large consider cutting them into smaller pieces for ease of eating.


1 pound shrimp, uncooked, peeled and deveined
1 tablespoon Shaoxing wine, or dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon sugar
1/2 teaspoon sesame oil, toasted
1/2 teaspoon red pepper flakes

1 tablespoon soy sauce
2 cloves garlic, finely minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame seeds
1 pound fresh asparagus, cut into 1″ pieces on the diagonal, woody ends removed
2 tablespoons cooking oil, divided
fresh ground black pepper, to taste


1. Combine first seven ingredients in a bowl and toss to combine.

2. Heat wok or large non-stick frying pan over high heat.

3. Add 1 tablespoon of oil. Chow garlic and ginger in oil for a few seconds, add sesame seeds and asparagus. Add a few grinds of black pepper.

4. Cook 2 minutes tossing occasionally. Splash on soy sauce, toss then remove.

5. Add a bit more oil. Remove shrimp from marinate and add to wok or frying pan. Arrange in a single layer.

6. Cook undisturbed until shrimp are pink around the edges and first side is golden. Toss and continue to cook until shrimp are opaque all the way through, about a minute or two longer.

7. Return asparagus to pan along with shrimp marinade and toss about 30 seconds.

8. Serve immediately with white rice.


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