Shrimp Stir Fry


1 teaspoon cornstarch
1/3 cup plus 2 tablespoons water, divided
Olive oil (or other kind of oil)
1-1/2 pounds asparagus, hard ends discarded, sliced to about 1/2-inch pieces
1 garlic clove, minced
2 pounds shrimp, shelled and deveined (leave about 4 intact for garnish)
3 tablespoons soy sauce
2 tablespoons lemon
1 tablespoon oyster sauce
Pepper, to taste
Fresh parsley, coarsely chopped, for garnish (optional)
4 cups steamed white rice, for serving (optional)


1.In a small bowl, mix the cornstarch with the 2 tablespoons of water until the mixture becomes a paste.

2.In a medium-large saucepan with olive oil over medium heat, saute the asparagus, tossing for about 5 minutes, and then add the garlic. Toss for another minute or until the garlic turns fragrant.

3.Add the shrimp, and cook for about 3 minutes or until they are almost cooked through.

4.Pour in the soy sauce, water, lemon and oyster sauce, and let boil while mixing with the asparagus and shrimp.

5.When the sauce is reduced by half, season with pepper, and then add the cornstarch mixture. Mix until the sauce thickens.

6.Garnish with fresh parsley, if using.Serve with hot steamed white rice.

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