Shrimp with Asparagus & Mushroom Recipe
Packed with fresh veggies, succulent shrimp, and a light sauce.
By Chef Greg Wong
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- 16-20 shrimp (deveined and shelled)
- 1 bunch asparagus (cut into thirds)
- 1⁄4 c. sliced mushrooms
- Thin-sliced skinned ginger root about 6 pcs.
- 2 cloves garlic (chopped)
- 1/8th cup green onions (cut into 1⁄2 inch pcs.)
- 1⁄4 c. chicken stock
- 1 tbs. Chinese rice wine
- 1/8th tsp white pepper
- Salt to taste
- 1 heaping tbs. corn starch mixed with water to creamy consistency
Over medium heat, preheat 2 cups of oil (just under a simmer) and then set aside in a pan for later use.
Add 3 cups of water to your preheated wok and bring it to a boil. Put your chopped asparagus aside in a heat-proof pan and then add the boiling water to blanch your asparagus for about a minute. Drain.
Lubricate your wok again with a ladle of oil, take out excess leaving a tablespoon, then add the garlic, ginger, chopped green onions, and Chinese cooking wine and stir fry for a few seconds. Add the mushrooms, asparagus, and shrimp all at once. Stir evenly before adding the chicken stock, a tablespoon of oil around the edge of the food add white pepper, and salt to taste.
Now thicken your sauce with a tablespoon of the cornstarch slurry and another tablespoon of hot oil. Turn the heat to high. Saute until the veggies are tender (be careful not to overcook the shrimp!), plate, and enjoy!