Shrimp With Asparagus & Snow Peas Recipe

Prepare shrimp

Pat shrimp dry with paper towels. In a medium bowl combine 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch and 1 teaspoon white pepper. Add the shrimp and toss to coat. Let marinate 10 minutes while you prepare vegetables and sauce.

Trim asparagus ends and cut into 2-inch pieces. Trim snow peas by removing string if needed. Slice or mince garlic, julienne ginger and cut green onions into 1-inch pieces.

In a small bowl whisk together 1 cup chicken or vegetable broth, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce and 1 teaspoon sesame oil. In a separate small cup mix 1 teaspoon cornstarch with 2 tablespoons water to make a slurry; set both aside.

Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high heat until shimmering. Add asparagus and stir-fry 2–3 minutes until bright green and beginning to become tender but still crisp.

Add snow peas and continue to stir-fry for another 1–1.5 minutes. Transfer vegetables to a plate and set aside. They will finish cooking with the shrimp.

Return the wok to high heat and add the remaining 1 tablespoon oil. When oil is hot add garlic and ginger; stir-fry 10–15 seconds until fragrant but not browned.

Add the marinated shrimp in a single layer. Stir-fry 1–2 minutes until shrimp begin to turn pink on one side, then flip and cook another 1 minute until just opaque. Do not overcook.

Pour the prepared sauce (broth/oyster sauce mixture) into the wok and bring to a simmer, scraping up any browned bits. Return the cooked asparagus and snow peas to the pan and stir to combine.

Give the cornstarch slurry a quick stir and pour it into the simmering sauce while stirring. Cook 30–60 seconds until sauce thickens and coats shrimp and vegetables. Taste and adjust seasoning with salt if needed.

Turn off heat and stir in green onions and drizzle the 1 teaspoon sesame oil. Sprinkle with freshly ground black pepper to taste and optional sesame seeds.

Transfer to a serving platter and serve immediately with steamed rice or noodles.