Asian Shrimp Stir Fry Recipe With Asparagus and Bok Choy

This Shrimp Stir Fry Recipe packs big flavor in a quick and easy package.

Shrimp Stir Fry Recipe

This Asian-style Shrimp Stir-Fry Recipe brings bold flavor to the table in just a matter of moments.

Photo By Sarah Sinning

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Asian Shrimp Stir Fry Recipe

This dish is the epitome of quick and easy. Using only a few ingredients, this Asian-style shrimp stir-fry recipe packs a flavorful punch while capturing the essence of spring. As in all stir-fry recipes, success comes down to preparation ahead of time because once your pan comes up to temperature, the magic happens in just a couple of minutes. You’ll also want to remember to keep stirring those ingredients — hence the term “stir-fry.”

Yields 4 servings

1 pound shrimp, whatever size you like
2 to 3 cloves garlic, minced
1 thumb-sized piece fresh ginger, minced
1/2 teaspoon crushed red pepper flakes
1 bunch asparagus, woody ends removed and tender tips cut into 1- to 2-inch pieces
1 medium head bok choy, chopped or thinly sliced


1 cup good-quality chicken stock (homemade is best)
2 tablespoons soy sauce
2 teaspoons cornstarch
3 tablespoons peanut oil (plus more if needed)  
Lime wedges
Cilantro leaves, for garnish

Prepare ingredients: Peel and devein shrimp; place in bowl and set aside. Combine garlic, ginger and red pepper flakes in small bowl and set aside. Combine asparagus and bok choy in large bowl; set aside. Place chicken stock, soy sauce and cornstarch in another small bowl, and stir well to combine (it’s OK if there are a few cornstarch lumps left floating); set aside.

Place large skillet or wok over medium-high heat. Once you can feel heat radiating from pan, add oil. It should start to ripple almost immediately, indicating it’s ready to use.

Add garlic mixture to pan and cook for about 10 seconds, until mixture becomes extremely fragrant and before it gets too brown. Add asparagus and bok choy, tossing to coat with oil. Cook for a couple minutes, stirring frequently, until vegetables are crisp-tender. Add shrimp and cook, still stirring, until completely pink. If at any point in this process your pan starts to look dry, add just enough oil to keep everything coated. Add soy sauce mixture and allow to bubble until just slightly thickened.

Serve over rice, if desired, with a squeeze or two of lime. Cilantro leaves also make a tasty and fitting garnish.