Quick Shrimp and Asparagus Stir-Fry
By Genevieve Ko · 20 minutes · 2 to 4 servings
A recipe by Genevieve Ko from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 10 minutes
- 🍳 Cook time: 10 minutes
- ⏱️ Total time: 20 minutes
- 🍽️ Servings: 2 to 4
Ingredients
- 1 pound peeled and deveined frozen shrimp (16-to-20-count; see Tip)
- Salt
- Canola or grapeseed oil
- 1 sweet onion, diced
- 2 garlic cloves, thinly sliced
- 1 small red hot chile, thinly sliced (seeds removed for a milder heat)
- 1 bunch asparagus, trimmed and cut at a sharp angle into 2-inch pieces
- 2 tablespoons soy sauce
- 1 teaspoon granulated sugar
- ½ tablespoon butter
Directions
- Rinse the shrimp in a colander under running cold water until no longer rock hard, 3 to 4 minutes. Very generously sprinkle with salt and toss in the colander. Let stand for 1 minute, then rinse well. Pat dry with paper towels.
- Heat a wok or large skillet over high heat. Add enough oil to generously coat the bottom, then add the onion, garlic and chile. Sprinkle with salt and cook, stirring, until the onion starts to turn translucent, 1 to 2 minutes.
- Add the shrimp and cook, stirring, until curled more tightly, 1 to 2 minutes. Add the asparagus, soy sauce and sugar, and cook, stirring, until the asparagus are just tender, 1 to 3 minutes.
- Turn off the heat, add the butter and stir until melted. Serve immediately.
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