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Asparagus and Shrimp Stir-Fry

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This quick and really tasty stir fry is from a Weight-Watchers recipe, so it isn’t that caloriful. With fresh asparagus in the stores at reasonable prices, this is the ideal time to pick up the asparagus, peppers and shrimp you need for this recipe. While the usual side dish is rice, we also picked some fresh garden beans to enhance the meal.

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  • 1 cup chicken broth
  • 2 Tb soy sauce
  • 1 Tb cornstarch
  • 1-2 Tb canola oil
  • 1lb asparagus spears
  • 1-2 red bell peppers, sliced thin
  • 1 lb large shrimp (avoid imported farmed if you can)
  • 1 bunch scallions, cut into 1 inch lengths
  • 2 Tb minced ginger
  • 3 garlic cloves, smashed and minced
  • 2 tsp dark Asian sesame oil
  • Brown rice
  1. Pour the chicken broth into a 1 cup pitcher and add the soy sauce and cornstarch. Stir until uniform and set aside.
  2. Chop the asparagus into 1 inch segments, leaving the thickest parts behind.
  3. Heat the canola oil in a fry pan or wok, and sauté the asparagus and peppers until tender, about 5 minutes.
  4. Add the shrimp and scallions and stir fry until the shrimp have colored and are just opaque in the center, maybe 4-5 minutes.
  5. Add the ginger and garlic and cook for a minute or so.
  6. Add the broth/cornstarch mixture and the sesame oil and heat until thickened.
  7. Serve over rice.

We served this by scooping an ice cream scoop of rice onto each plate, and then ladling the shrimp, vegetables and sauce over the rice. A quick stir-fry of fresh vegetables is one of the wonders of summers, and you should feel free to use whatever fresh veggies come to hand. You could cook fresh beans this way in addition to or instead of the asparagus, or even a mixture of red and yellow beans to complement the red pepper. Or, similarly, you could use a combination of red, orange and yellow peppers.

Purists suggest that you mince your ginger root very fine, using some sort of microplane grater, but we find that all this does is clog the grater. We just cut thin slices off the ginger and mince them, leaving the skin right on the ginger. It still tastes grate!

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