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Stir-Fried Shrimp with Asparagus



  • 1/2 bunch of asparagus, 6 to 8 spears.

  • 10 to 12 large raw shrimp, peeled and deveined

  • Vegetable oil (corn, peanut, canola)

  • Shaoxing cooking wine

  • White pepper powder

  • Sesame oil

  • Cornstarch

  • Salt


1. Pat dry shrimp. If the shrimp is frozen, thaw it in the refrigerator overnight and pat dry.

2. Mix 1 tbsp corn starch, 1 pinch of salt and 1/4 tsp of white pepper powder and 1 tbsp Shaoxing cooking wine. Toss shrimp in the mixture. Marinate it for 10 minutes.

3. Rinse asparagus and trim the tough ends. Cut them diagonally into 1/8 - 1/4 inch pieces.

4. Blanch asparagus in boiling water for 3o seconds. Shock asparagus. Submerge it in an ice bath. Then drain and pat dry.

5. Heat 3 tbsp vegetable oil in a wok over high heat.

When the oil is hot, stir-fry shrimp for 1 to 2 minutes or until the color changes. Do not overcook shrimp. Remove shrimp from the wok and set it aside.

6. Stir-fry asparagus to the same wok over high heat for 30 seconds. Add shrimp to the wok and stir well.

7. Add a splash of Shaoxing cooking wine and stir. Add salt to taste 1/3 to 1/2 tsp. Sprinkle a little bit of sesame oil (1/2 tsp).

Serve hot and enjoy!

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