Chinese Stir Fried Shrimp With Asparagus Recipes

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CHINESE STIR FRIED SHRIMP WITH ASPARAGUS



Chinese Stir Fried Shrimp With Asparagus image

ZWT 6. I got this recipe from Kylie Kwong's Simple Chinese Cooking. I love that book and her cooking style. If you don't have shao hsing wine, use dry sherry wine instead.

Provided by Pesto lover

Categories     Chinese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

16 jumbo shrimp, peeled, deveined and butterflied
1/2 lb green asparagus
1/4 cup vegetable oil
16 ginger, slices peeled
2 garlic cloves, minced
2 tablespoons shaoxing wine
1 tablespoon malt vinegar
1 tablespoon light soy sauce
2 teaspoons white sugar
1/4 teaspoon sesame oil
1/4 cup water

Steps:

  • Peel, devein and butterfly the shrimp, leaving tails intact.
  • Wash asparagus and snap off tough ends. Cut each spear into 4 diagonal cuts.
  • Heat 2 tbsp oil in a hot wok. Add half the shrimp and stir fry for 30 seconds.
  • Remove shrimp from wok with a slotted spoon and set aside. Repeat with remaining shrimp.
  • Add remaining oil to hot wok. Stir in asparagus, thinly sliced ginger and garlic. Stir fry for 30 seconds, stirring constantly so that garlic does not burn.
  • Put shrimp back into the wok with the wine, the vinegar, soy sauce, sugar and sesame oil. Stir fry for 30 seconds.
  • Pour in water and stir fry for another 30 seconds or until shrimp are just cooked through.
  • Arrange shrimp and asparagus on a platter and serve with steamed rice, if desired.

Nutrition Facts : Calories 266.9, Fat 15.9, SaturatedFat 2.2, Cholesterol 170.2, Sodium 419, Carbohydrate 6.1, Fiber 1.3, Sugar 3.3, Protein 24.6

STIR-FRY ASPARAGUS WITH SHRIMP



Stir-fry Asparagus with Shrimp image

Asparagus with shrimp stir-fry. Easy and healthy Chinese asparagus dish with brown sauce. Make it in less than 30 minutes.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 20m

Number Of Ingredients 12

6-8 oz. (170 g-226 g) asparagus
2 tablespoons cooking oil
1 inch (2 cm) ginger, peeled and sliced thinly
6-8 medium-sized shrimp, peeled and deveined
3-4 fresh shiitake mushrooms, sliced
Some sliced carrots
1 tablespoon oyster sauce
1/2 tablespoon sugar
1/2 tablespoon corn starch
8 tablespoons water
1 teaspoon Shaoxing wine
1/4 teaspoon sesame oil

Steps:

  • Cut 1-inch off the bottom stems of the asparagus. You may peel the skin of the stems with a peeler (optional step). Rinse the asparagus with water and drain the water dry. Mix the Sauce ingredients and set aside.
  • Heat up a wok and add the cooking oil until it's hot. Add ginger, stir-fry until light brown or aromatic. Add shrimp, mushroom, carrot and do a few quick stirs until the shrimp becomes half-cooked.
  • Add the asparagusinto the wok and stir quickly. Transfer the Sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the asparagus should be nicely cooked.
  • Dish out and serve immediately with steamed white rice.

Nutrition Facts : Calories 200 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 393 milligrams sodium, Sugar 5 grams sugar, UnsaturatedFat 0 grams unsaturated fat

ASPARAGUS AND CHICKEN STIR-FRY



Asparagus and Chicken Stir-fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 pound boneless skinless chicken breasts (about 2 breasts)
2 cloves garlic, minced
1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon cornstarch plus 1 teaspoon
1 1/4 teaspoons kosher salt
1 tablespoon dry sherry
3/4 cup chicken broth, low-sodium canned, or homemade or water
2 tablespoons vegetable oil
2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
1 bunch scallions (white and green parts), thinly sliced
Serving suggestion: Brown or white rice

Steps:

  • Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
  • Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
  • Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

ASPARAGUS TOFU STIR-FRY



Asparagus Tofu Stir-Fry image

With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn't bother my husband's food allergies. Check out our guide if you're new to tofu. -Phyllis Smith, Chimacum, Washington

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon cornstarch
1/2 teaspoon sugar
1-1/4 cups vegetable broth
4 teaspoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot, divided
3 teaspoons canola oil, divided
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium yellow summer squash, halved and sliced
2 green onions, thinly sliced
1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked brown rice
2 tablespoons sliced almonds, toasted

Steps:

  • In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.

Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 682mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

STIR-FRIED SPICY ASPARAGUS



Stir-Fried Spicy Asparagus image

Holding out for regional produce may seem absurdly romantic, or a little stubborn, but there's no denying the thrill when, after months of apples, potatoes and sturdy greens, suddenly asparagus appears in full force at the market. Finally, spring has arrived.

Provided by David Tanis

Categories     easy, quick, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
1 tablespoon vegetable oil
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated ginger
1 serrano or other fresh hot chile, finely chopped
A large handful of basil, mint and cilantro leaves

Steps:

  • Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
  • In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
  • Transfer to a serving platter and scatter leaves on top. Serve immediately.

Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams

CL SICHUAN SHRIMP STIR-FRY WITH BROCCOLI OR ASPARAGUS



CL Sichuan Shrimp Stir-Fry With Broccoli or Asparagus image

Make and share this CL Sichuan Shrimp Stir-Fry With Broccoli or Asparagus recipe from Food.com.

Provided by KateL

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 15

1 teaspoon dark sesame oil
4 cups small broccoli florets or 2 cups asparagus tips and 1 cup sliced red bell pepper and 1 cup pea pods
1 teaspoon dark sesame oil
2 lbs large shrimp, peeled and deveined
8 garlic cloves, minced
1 cup fresh shiitake mushroom, cleaned and sliced (optional)
1/3 cup sugar
1 tablespoon sugar (optional, to taste)
1/2 cup rice vinegar
1/4 cup ketchup
2 tablespoons cornstarch
1 tablespoon red chili paste
8 ounces can sliced water chestnuts, drained
3 cups hot cooked rice
1 1/2 tablespoons green onion tops, thinly sliced

Steps:

  • Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli (or asparagus and red bell pepper and pea pods). Sauté 4 minutes.
  • Add 1 teaspoon sesame oil, shrimp and minced garlic. (Add optional mushrooms, if using.) Sauté 4 minutes or until the shrimp are done.
  • Combine sugar, rice vinegar, ketchup, cornstarch and red chili paste. Add to skillet; cook 1 minute, stirring constantly.
  • Stir in sliced water chestnuts. Serve over rice. Sprinkle with thinly sliced green onion tops. (Serving is 1 cup shrimp mixture and 1/2 cup rice.).

STIR-FRIED SESAME ASPARAGUS



Stir-Fried Sesame Asparagus image

Provided by Jamie Elizabeth Flick

Categories     Vegetable     Side     Stir-Fry     Quick & Easy     Asparagus     Spring     Sesame     Soy Sauce     Bon Appétit     New York     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons oriental sesame oil
2 large garlic cloves, chopped
2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
4 teaspoons sesame seeds

Steps:

  • Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve.

ASPARAGUS AND SHIITAKE STIR-FRY



Asparagus and Shiitake Stir-Fry image

This earthy, satisfying stir-fry of shiitake mushrooms, asparagus, and toasted sesame seeds can serve as a colorful side dish or a light lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 5

1 tablespoon dark sesame oil
1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1 1/2-inch lengths
8 ounces fresh shiitake mushrooms, trimmed and sliced into 1/2-inch-thick pieces
1 tablespoon sesame seeds, toasted
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.

ASPARAGUS STIR-FRY



Asparagus Stir-Fry image

Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful asparagus stir-fry. Even folks who don't like veggies will enjoy this dish. -Judy Stashko, Mayerthorpe, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon cornstarch
1/2 teaspoon sugar
3 tablespoons chicken broth
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon minced fresh gingerroot
8 fresh asparagus spears, trimmed and cut into 2-1/2-inch pieces
1/2 cup sliced fresh mushrooms
1/2 cup julienned carrot
1/4 teaspoon minced garlic
1 tablespoon canola oil

Steps:

  • In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 412mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CHINESE TRINIDADIAN STIR-FRIED SHRIMP WITH RUM



Chinese Trinidadian Stir-Fried Shrimp with Rum image

Provided by Grace Young

Categories     Rum     Wok     Shellfish     Stir-Fry     Dinner     Lunar New Year     Seafood     Shrimp     Spirit     Family Reunion     Pescatarian     Dairy Free     Tree Nut Free     No Sugar Added

Yield Serves 2 to 3 as a main dish with rice or 4 as part of a multicourse meal.

Number Of Ingredients 14

1 pound large shrimp
Juice of 1/2 lime
3 tablespoons ketchup
3 tablespoons dark Jamaican rum
2 teaspoons soy sauce
1/4 teaspoon ground white pepper
2 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon salt
1 medium ripe tomato, cut into thin wedges
1 large green bell pepper, cut into thin strips
1 small onion, cut into thin wedges
1 tablespoon finely chopped cilantro

Steps:

  • 1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry. In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper.
  • 2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange. Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp. Stir in the cilantro.

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From bakerbynature.com


RECIPE FOR STIR-FRIED SHRIMP AND ASPARAGUS - THE BOSTON GLOBE
2011-05-11 5. Add the soy-sauce mixture to the skillet and cook, stirring constantly, over medium heat for 2 minutes. Add the asparagus and shrimp and cook, stirring, for 2 minutes more or until shrimp are ...
From boston.com


ZUCCHINI AND SHRIMP STIR-FRY (BEST ASIAN RECIPE) - RASA MALAYSIA
2022-06-02 Mix all the ingredients in the Brown Sauce, stir well and set aside. Heat up your pan/skillet/wok and add the oil. When the oil is heated, add the ginger and stir-fry until aromatic, follow by the shrimp. Stir-fry the shrimp until the surface turns opaque, then add in the zucchini, carrots, and mushrooms. Toss and stir-fry for about 30 seconds.
From rasamalaysia.com


BEEF ASPARAGUS STIR FRY - THE WOKS OF LIFE
2014-04-03 Keep the wok on high heat and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about 10 seconds and add the shaoxing wine around the rim of the wok. Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover and add the sauce mixture and white pepper.
From thewoksoflife.com


BEEF AND ASPARAGUS STIR FRY - ANG SARAP
2015-01-26 Instructions. Marinate beef strips in salt, freshly ground black pepper, sesame oil and 2 tbsp of Chinese cooking wine for at least 15 minutes. Add cornstarch in beef mixture then mix evenly. Heat oil in wok then stir fry beef in high heat in batches for 3-4 minutes. Set aside cooked beef. Add the asparagus and stir fry for two minutes.
From angsarap.net


CHICKEN & ASPARAGUS STIR-FRY: QUICK & EASY RECIPE - THE WOKS OF …
2021-04-18 Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds. Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer. Add the chicken back to the wok, and stir-fry for another 30 seconds.
From thewoksoflife.com


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