Quick Shrimp and Asparagus Stir-Fry
15 min2 to 4 servings
A quick high-heat stir-fry of shrimp, asparagus and aromatics finished with butter and soy sauce.
| prepRinse shrimp in colander under cold water 3–4 min until thawed, salt generously, let stand 1 min, rinse well, pat dry | ||||
| 1 sweet onion, diced | Heat wok, coat with oil, cook onion, garlic & chile until translucent, 1–2 min | Add shrimp, cook until curled, 1–2 min | Add asparagus, soy sauce & sugar, cook until tender, 1–3 min | Remove from heat, stir in butter until melted, serve |
| 2 garlic cloves, thinly sliced | ||||
| 1 small red hot chile, thinly sliced (seeds removed for a milder heat) | ||||
| 450 g peeled and deveined frozen shrimp (16–20 count) | ||||
| 1 bunch asparagus, trimmed and cut at a sharp angle into 2-inch pieces | ||||
| 30 ml soy sauce | ||||
| 1 teaspoon granulated sugar | ||||
| 7 g butter | ||||
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