Shrimp and Asparagus Stir-Fry

Instructions

1. Step 1

   Prepare the asparagus, garlic, ginger, and scallions on a cutting board, keeping the scallion whites separate from the greens.

   Cookware: Chef Knife, cutting board

2. Step 2

   Stir the soy sauce, oyster sauce, water, rice vinegar, sesame oil, cornstarch, and black pepper together until smooth.

   Ingredients used: 8.0 gr Cornstarch, 1.0 gr Ground Black Pepper, 30.0 ml Oyster Sauce, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 45.0 ml Soy Sauce, 60.0 ml Water

   Cookware: mixing bowl, spoon

3. Step 3

   Heat half the neutral cooking oil in the wok over high heat. Add the shrimp in a single layer and stir-fry until just opaque, 2 to 3 minutes.

   Timer: 3 min (fixed)

   Ingredients used: 500.0 gr Shrimp, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

4. Step 4

   Transfer the shrimp to a clean plate and keep it nearby.

   Cookware: plate, spatula, wok

5. Step 5

   Add the remaining neutral cooking oil to the wok, followed by the asparagus. Stir-fry over high heat until bright green and crisp-tender, 3 to 4 minutes.

   Timer: 4 min (fixed)

   Ingredients used: 450.0 gr Asparagus, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

6. Step 6

   Add the garlic, ginger, and scallion whites. Stir-fry until fragrant, about 30 seconds.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 6.0 gr Ginger, 2.0 piece Scallion

   Cookware: spatula, wok

7. Step 7

   Stir the prepared sauce once more, then pour it into the wok. Cook over high heat, stirring, until glossy and lightly thickened, about 1 minute.

   Timer: 1 min (fixed)

   Cookware: mixing bowl, spatula, spoon, wok

8. Step 8

   Return the cooked shrimp to the wok and toss until evenly coated and heated through, about 1 minute.

   Timer: 1 min (fixed)

   Cookware: plate, spatula, wok

9. Step 9

   Remove the wok from the heat and scatter the scallion greens over the stir-fry before serving.

   Ingredients used: 1.0 piece Scallion

   Cookware: wok