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Shrimp and Asparagus Stir-Fry with Mushrooms

A quick and colorful stir-fry featuring succulent shrimp, crunchy asparagus, and earthy mushrooms, perfect for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined Fresh shrimp enhances flavor.
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces Ensure asparagus is fresh for best texture.
  • 1 cup mushrooms, sliced Either button or shiitake mushrooms work well.
  • 4 cloves garlic, minced Minced garlic adds flavor.
  • 2 tablespoons soy sauce Use halal-friendly soy sauce.
  • 1 tablespoon olive oil or sesame oil Choose oil based on preference.
  • 1 teaspoon ginger, grated (optional) Adds warmth and depth to the dish.
  • to taste Salt and pepper Adjust seasoning as needed.
  • Cooked rice or noodles, for serving Base for the stir-fry.

Method
 

Preparation
  1. Start by washing the shrimp under cold water and patting them dry with a paper towel.
  2. Trim the asparagus and cut them into bite-sized pieces.
  3. Slice the mushrooms and mince the garlic.
Cooking
  1. In a large wok or skillet, heat the olive oil over medium-high heat until shimmering.
  2. Add the shrimp to the pan in a single layer, season with salt and pepper. Cook for about 2-3 minutes on one side until pink and opaque, then flip and cook for another 1-2 minutes. Remove shrimp and set aside.
  3. Add the minced garlic and ginger (if using) to the same pan and cook for about 30 seconds until fragrant.
  4. Toss in the asparagus and mushrooms, stir-frying for about 5 minutes until the veggies are tender yet crisp.
  5. Add the cooked shrimp back into the pan along with the soy sauce. Stir everything together and heat for an additional minute.
  6. Remove from heat and serve over cooked rice or noodles. Garnish as desired.

Notes

Choose fresh ingredients for best flavor. Don't overcrowd the pan to avoid steaming. You can substitute shrimp with chicken or tofu if preferred. This dish can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to two months.