Asparagus & Shrimp Stir-Fry

Even my kids enjoyed this one and kept asking for the shrimp.  As a result, my lunch today consists of asparagus, mushrooms and bell peppers over rice!  Also, if you’re in a rush, you can skip the marinating time of the shrimp.



1/2 tsp red chili flakes or favorite hot sauce
1 1/2 tsp grated ginger or 1/2 tsp ground ginger
3 Tbs soy sauce
1/4 tsp brown sugar
1 tsp sesame oil (optional)

Stir Fry:

1 lb large, peeled raw shrimp
4 large cloves of garlic, thinly sliced (I used minced garlic & it worked just fine)
1/4 cup peanut or vegetable oil
1/2 red bell pepper, thinly sliced
1/2 cup sliced sweet onion
1/2 lb asparagus, woody ends removed
6 oz Portobello or shitake mushrooms, sliced


Combine shrimp, garlic and 1 Tbs of oil in a medium bowl.  Stir to evenly mix and cover.  Refrigerate 1 hour. (This step can be omitted if in time crunch)
Heat 2 Tbs oil in large wok or nonstick skillet over medium-high heat.  If omitting the marinating time: add the garlic and onion to oil, stir fry about 1 minute.  Add the pepper and mushrooms, stir fry about 5 minutes, or until nearly tender.  Add the asparagus and 1 Tbs of the sauce.  Stir fry 5 to 6 minutes longer, or until asparagus is fork tender.  Transfer vegetables to a bowl and set aside.
Heat remaining tablespoon of oil in wok and add the shrimp.  Cook, stirring constantly, about 3 minutes or until shrimp is cooked through.  Return the vegetables to the pan and drizzle with the remaining sauce (and optional sesame oil) over the vegetables, tossing quick to mix and heat through.  Serve over rice or tofu.

*Derived from Sam’s Club

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