Shrimp and Asparagus Stir Fry
Ingredients: Peeled and deveined shrimp, Salt, Sugar, Ginger, Chinese cooking wine · 20 min cook time · 250kcal · ~₩10,750
Ingredients
0.5pound Peeled and deveined shrimp, 0.25tsp Salt, 0.25tsp Sugar, 0.5inch Ginger, 0.5tbsp Chinese cooking wine, 0.5tbsp Cornstarch, 1bunch Asparagus, 2liter Water, 3tbsp Oil, 1clove Diced garlic, 1stalk White parts of scallion, 1piece Thai bird's-eye chilies, 1tbsp Soy sauce, 2tsp Oyster sauce, 0.25tsp Finely ground white pepper
Instructions
1. Season ½ pound of peeled and deveined shrimp with ¼ tsp of salt, ¼ tsp of sugar, ½ inch of grated ginger paste, ½ tbsp of Chinese cooking wine, and ½ tbsp of cornstarch. Mix well to create a starchy layer and set aside.
2. Peel the stringy ends of the asparagus. Cut the asparagus diagonally into 2-inch-long pieces and set aside.
3. Bring 2 liters of water to a boil and add a drizzle of oil. Blanch the asparagus for 15 seconds. Remove and drain.
4. Blanch the seasoned shrimp for 1 to 1.5 minutes, depending on their size. Remove from water and drain thoroughly.
5. Preheat a wok over medium heat. Add 2-3 tbsp of oil and swirl it around. Toss in diced garlic, white parts of scallion, and Thai bird's-eye chilies. Sauté for 15 seconds.
6. Add the blanched asparagus and shrimp to the wok. Season with 1 tbsp of soy sauce, 2 tsp of oyster sauce, and some finely ground white pepper. Stir well and serve.
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