Stir-Fried Shrimp and Asparagus in Garlic Sauce
The key to preserving the moisture of the shrimp in this stir-fry recipe is to not stir-fry them at all.
Keywords
- Asian
- Fish & Seafood
- Weeknight
- Main Courses
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Cooking tools:
- Nonstick skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Stove
- Serving platter
Ingredients
- 1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/3 cup plus 2 tablespoons dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon Asian broad bean chili paste
- 1 teaspoon sherry vinegar
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 6 garlic cloves, sliced thin
- 3 large scallions, white parts chopped fine, green parts cut into 1-inch pieces
- 2 tablespoons grated fresh ginger
- 1 1/2 pounds asparagus, trimmed and cut on bias into 2-inch lengths
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