📝 About This Recipe
This classic Cantonese-style stir-fry showcases the delicate balance of land and sea, featuring succulent shrimp and snap-tender asparagus tips. By using the traditional 'velveting' technique, the shrimp remain incredibly juicy and silky, perfectly complementing the vibrant green crunch of the vegetables. Infused with aromatic ginger and a savory-sweet soy glaze, this dish is a masterclass in texture and refined Chinese home cooking.
🥗 Ingredients
The Shrimp and Marinade
- 1 pound Large Shrimp (peeled, deveined, and patted dry)
- 1 tablespoon Shaoxing Rice Wine (can substitute with dry sherry)
- 1 teaspoon Cornstarch (for velveting the protein)
- 1/4 teaspoon Kosher Salt
- 1/8 teaspoon White Pepper (ground)
Vegetables and Aromatics
- 1 pound Asparagus (woody ends trimmed, cut into 2-inch bias slices)
- 1 tablespoon Fresh Ginger (peeled and finely julienned)
- 3 cloves Garlic (thinly sliced)
- 2 pieces Scallions (whites and greens separated, cut into 1-inch lengths)
- 3 tablespoons Grapeseed Oil (or any high-smoke point neutral oil)
Stir-Fry Sauce
- 1/3 cup Chicken Broth (low sodium)
- 1 tablespoon Oyster Sauce (adds depth and umami)
- 1 teaspoon Light Soy Sauce
- 1/2 teaspoon Toasted Sesame Oil (for finishing aroma)
- 1 teaspoon Cornstarch (to thicken the sauce)
- 1/2 teaspoon Sugar (to balance the savory notes)
👨🍳 Instructions
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1
In a medium bowl, toss the cleaned shrimp with the Shaoxing wine, salt, white pepper, and 1 teaspoon of cornstarch. Let marinate for 15 minutes at room temperature; this 'velveting' process ensures the shrimp stay moist during high-heat cooking.
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2
In a small glass jar or bowl, whisk together the chicken broth, oyster sauce, light soy sauce, sugar, sesame oil, and the remaining 1 teaspoon of cornstarch. Set aside near your cooking station.
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3
Prepare your vegetables: ensure the asparagus is cut on a sharp diagonal (bias) to maximize surface area for the sauce to cling to. Keep your ginger, garlic, and scallion whites ready in a small dish.
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4
Heat a wok or large heavy-bottomed skillet over high heat until a drop of water flicked onto the surface evaporates instantly.
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5
Swirl in 2 tablespoons of the oil. Add the shrimp in a single layer. Sear undisturbed for 1 minute until the bottom turns pink and slightly golden.
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6
Stir-fry the shrimp for another 30-60 seconds until they are about 80% cooked (opaque but still slightly translucent in the center). Remove the shrimp from the wok and set aside on a plate.
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7
Wipe out the wok if there are burnt bits, and add the remaining 1 tablespoon of oil.
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8
Add the ginger, garlic, and the white parts of the scallions. Stir-fry for 20-30 seconds until fragrant but not browned.
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9
Add the asparagus to the wok. Stir-fry over high heat for 2 minutes. If the pan looks too dry, add a splash of water to create steam, which helps cook the asparagus through while keeping it crisp.
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10
Once the asparagus is vibrant green and tender-crisp, return the shrimp and any accumulated juices back into the wok.
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11
Give the sauce mixture a quick whisk to incorporate the cornstarch that may have settled at the bottom, then pour it into the center of the wok.
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12
Toss everything together rapidly for 1 minute. The sauce will bubble and thicken into a glossy glaze that coats every piece of shrimp and asparagus.
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13
Turn off the heat and toss in the green parts of the scallions. Transfer immediately to a warm serving platter to prevent overcooking.
💡 Chef's Tips
Always pat your shrimp dry before marinating; excess moisture prevents a good sear. Cut asparagus spears into uniform thicknesses so they cook at the same rate; peel the ends of thicker stalks if they seem fibrous. Don't skip the cornstarch in the marinade; it creates a protective barrier that results in that signature 'velvety' restaurant texture. Have all your ingredients prepped and within arm's reach (mise en place) because the actual cooking process happens very fast. If you like heat, add a teaspoon of chili bean paste (Doubanjiang) or dried red chili flakes when frying the aromatics.
🍽️ Serving Suggestions
Serve immediately over steaming bowls of Jasmine rice to soak up the savory ginger-garlic sauce. Pair with a crisp, chilled Riesling or a light Pinot Grigio to complement the sweetness of the seafood. Accompany with a side of smashed cucumber salad with black vinegar for a refreshing, acidic contrast. For a complete Chinese feast, serve alongside a simple egg drop soup or hot and sour soup. Garnish with a sprinkle of toasted sesame seeds for added nuttiness and visual appeal.