Asparagus Shrimp Stirfry
Recipe type: Main Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Bright flavors, tender sweet asparagus partner well with shrimp.
  • Ingredients
  • Vegetable oil for stirfrying
  • 1 - 1 ½ pounds asparagus
  • 1 pound prawns (21-25 count), shelled, deveined, tail-on
  • 1 garlic clove, minced
  • ½ cup yellow bell pepper
  • ¼ cup green onions
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon rice wine vinegar (or sake or rice wine)
  • ground black pepper
  • 1 teaspoon Oyster Sauce
  • 1 teaspoon Sugar
  • 2 tablespoons Fish Sauce
  • 2 tablespoons fresh lime juice
  • ½ teaspoon garlic, minced
  • ½ teaspoon fresh ginger, minced
  1. Wash asparagus to remove any sandy grit. Snap off wooden ends and slice on the diagonal into 1 ½” to 2” pieces.
  2. Julienne yellow bell pepper.
  3. Wash, trim green onions and slice on the diagonal into 1” pieces.
  4. Set vegetables aside.
  5. Clean, shell and devein shrimp. Pat dry with paper towels to remove any moisture (makes them better for stir frying.)
  6. Whisk sauce ingredients together in small bowl.
  1. In a hot wok or fry pan add 2 tablespoons vegetable oil to coat surface. Add minced garlic and quickly cook before it browns (remove before that happens or the garlic will taste bitter.) This step is just to flavor the oil.
  2. Add prawns to wok and quickly stir fry for 2 minutes, with constant tossing and stirring. Add 1 tablespoon of sauce to glaze. Remove shrimp when they are opaque and pink. They will continue cooking as the rest.
  3. Add 2 tablespoons oil to wok and let it come back to temperature. Add the asparagus, onions, and bell pepper and fry for 3 minutes. Add 2 tablespoons of sauce and continue cooking until fork tender -- another couple minutes.
  4. Add shrimp and toss to combine with vegetables.
  5. Sprinkle with rice wine vinegar, and ground black pepper to taste.
  6. Add chopped cilantro, remove from heat and serve.
  7. Any remaining sauce could be used for dipping.
Recipe by What about the food? at