Asian Shrimp Stir Fry Recipe With Asparagus and Bok Choy

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

| January/February 2014

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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.






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