Ingredients
- 1 lb shrimp, deveined and deshelled
- 1 lb asparagus 1 1/2 inch diagonal cut and bottom 1 inch removed and discarded
- 1 1/2 Tbsp ginger, minced
- 1 1/2 Tbsp garlic, minced
- 1/4 tsp red chili pepper flakes
- 1/4 tsp kosher salt
- 1 Tbsp oyster sauce
- 1/4 cup chicken stock
Instructions
1
In a wok or skillet over medium-high heat, add 1¼ tablespoons avocado oil and sauté garlic for 30 seconds.
2
Add shrimp, red chili flakes, and salt. Cook until shrimp are pink (about 2-3 minutes), and slightly undercooked. Remove shrimp and garlic from wok and place in a bowl. Set aside.
3
Over medium-high heat, add remaining 1¼ tablespoons avocado oil and ginger to wok. Cook for one minute then add asparagus. Stir constantly for 2 minutes. Return shrimp mixture to wok and cook for 2 minutes.
4
Add oyster sauce and ¼ cup water. Cook until liquid slightly reduces. Test asparagus; you want the texture to be tender-crisp, not soft and soggy.
5
Optional, add cornstarch slurry to thicken sauce
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Mar 2025
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