Seafood Veggie Stirfry (Print Version)
# Ingredients:
→ Seafood
01 -
450g peeled and cleaned shrimp
→ Vegetables
02 -
A bunch of asparagus, trimmed and chopped into 5cm sections
03 -
225g of sliced mushrooms
→ Sauces
04 -
3 tablespoons of soy sauce
05 -
1 tablespoon of optional oyster sauce
06 -
A tablespoon of sesame oil
→ Aromatics
07 -
2 minced garlic cloves
08 -
A teaspoon of freshly grated ginger
→ Cooking Oils
09 -
2 tablespoons of cooking oil
10 -
Salt and pepper, as much as you like
→ For Serving
11 -
Noodles or cooked rice to serve with it
# Instructions:
01 -
Peel and clean the shrimp thoroughly. Cut asparagus into 5cm pieces and slice mushrooms after washing them.
02 -
Mix shrimp with 1 tablespoon of soy sauce and sprinkle a touch of salt. Let them soak up the flavors for about 10 minutes in a bowl.
03 -
Pour vegetable oil into a large skillet or wok over medium-high heat. Wait till it gets nice and hot.
04 -
Add grated ginger and minced garlic to the hot oil. Keep stirring for half a minute, making sure it doesn’t burn.
05 -
Toss the marinated shrimp into the pan. Cook for 2-3 minutes until they turn pink and start curling up.
06 -
Mix in the chopped asparagus and sliced mushrooms. Stir-fry for 3-5 minutes until the asparagus is slightly crunchy, and the mushrooms release their juices.
07 -
Pour any remaining soy sauce, and the oyster sauce if you're using it. Give everything a good mix to coat the ingredients evenly.
08 -
Taste the stir-fry and add more salt and pepper if needed.
09 -
Take the pan off the heat and lightly pour sesame oil over the stir-fry. Mix gently to spread the oil around.
10 -
Move everything to plates right away, and serve hot with some rice or noodles on the side.
# Notes:
01 -
To keep things smooth, prep all your ingredients before the wok gets hot since stir-frying happens fast.
02 -
Want some heat? Add a pinch of red pepper flakes at the end.