Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 ounces mushrooms, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Prepare your ingredients by cleaning and cutting the asparagus, slicing the mushrooms, and ensuring the shrimp are peeled and deveined.
- Heat the vegetable oil and sesame oil in a large skillet over medium-high heat. Add the shrimp, seasoning with salt and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes, then set aside.
- In the same skillet, sauté garlic and ginger for about 30 seconds until fragrant. Add asparagus and mushrooms, stir-frying for 5-7 minutes until asparagus is tender yet crisp.
- Return the cooked shrimp to the skillet, pour in soy sauce and stir everything together. Cook for an additional 2-3 minutes before serving hot over rice or noodles.
Notes
- This stir-fry is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet over medium heat to maintain texture.
- Garnish with sesame seeds or green onions for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low-Carb
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 150mg