I’m excited to share with you my take on the classic shrimp and asparagus stir-fry. While this dish may not typically feature asparagus, I believe its tender-crisp texture provides the perfect contrast to the intensely savory flavor of the shrimp. And for a unique twist, I’ve chosen to season it with a combination of ketchup and Worcestershire sauce instead of the usual soy sauce or lemon juice.
Part 1 – Stir-fry the Asparagus
To ensure distinct flavors, I stir-fry the asparagus and shrimp separately. Here’s how I prepare the asparagus:
Cut and Trim the Asparagus
Start by discarding the fibrous end of the asparagus. You can do this by snapping the asparagus about one-third near the stem. This will break it into two, keeping the edible part intact. If you prefer a larger edible portion, cut away the tough end slightly more and peel off the fibrous surface until the white part is revealed. Then, cut the asparagus into three to four sections.
Lightly Season the Asparagus
Heat some oil in a nonstick pan and add the asparagus (except the tips). Saute over medium heat and then add the chopped garlic. Continue stir-frying until the garlic becomes fragrant and the asparagus starts to become tender. Now add the asparagus tips and all the seasonings: light soy sauce, sugar, salt, and white pepper. If it gets too dry, add a tablespoon or two of water. Lastly, remove from heat to keep the asparagus fresh and tender-crisp. Separate the tips from the stem as we’ll layer them later.
Substitute for the Asparagus
Not a fan of asparagus? No worries! French beans and snake beans are great alternatives. Just prepare and stir-fry them the same way as the asparagus.
Part 2 – Stir-fry the Shrimp
Though it may seem like a separate dish, stir-frying the shrimp is just as quick and easy. Here’s what you need to do:
Prepare the Shrimp
Start by cleaning the shrimp, removing the head and deveining if desired. You can choose to leave the shell on or off. Keeping the shell on adds a slightly charred surface and improves the aroma, but it can get messy. Removing the shell makes it more convenient to eat, but be careful not to overcook the shrimp.
Keep the Shrimp Dry
Before stir-frying, it’s essential to keep the shrimp as dry as possible. Drain them in a colander or wire mesh strainer and then spread them on a double-layered paper towel to absorb any excess water.
The Stir-frying Process
Heat some oil in a clean pan and stir-fry the shrimp over medium heat. Shear them for a short while, being careful not to overdo it as it can make the shrimp dry. Once both sides turn pink, it’s time to add the seasonings.
The Savory Seasonings
I use a combination of oyster sauce, Worcestershire sauce, ketchup, and Chinese wine for the seasonings. Adding them to the pan will make the shrimp a bit wet, so it’s best to shear or pan-fry it before. Keep the heat at medium to high to quickly reduce the seasonings into a thick sauce that will cling to the shrimp, creating a glossy sheen.
Put It All Together
Finally, turn off the stove and add the asparagus tips and scallions back to the pan. Mix them well with the shrimp and transfer everything to a plate lined with a bed of asparagus stems.
By stir-frying the asparagus and shrimp separately, I’ve created two distinct flavors and textures that come together harmoniously. The combination of ketchup and Worcestershire sauce adds a unique twist inspired by the Chinese-style lamb cutlets I enjoyed at a renowned restaurant in Kuala Lumpur. If you’re interested, I’ve also shared my version of lamb cutlets on the Family Cuisine blog.
Give this shrimp and asparagus stir-fry a try, and let the flavors amaze you. Enjoy!
