Mushroom, Shrimp and Asparagus Stir-fry is a classic low-fat home-style dish. The shrimp are bouncy and sweet, the mushrooms are tender and juicy, and the asparagus is crisp and refreshing. The mushrooms are pan-fried to release their natural juices, finished with freshly ground black pepper, and everything is stir-fried over high heat for that “wok hei” flavor—savory with a natural sweetness. Perfect with steamed rice or on its own for a light meal.
🌴 Ingredients:
· 200g shrimp (fresh, deveined)
· 200g button mushrooms (uniform in size, sliced)
· 1 bunch asparagus (about 200g, tender, woody ends removed)
🌴 Aromatics:
· 4-5 cloves minced garlic
· A small piece of minced ginger
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce
· 1 tbsp oyster sauce
· 1 tbsp cooking wine (for marinating the shrimp)
· 1 tsp cornstarch (for marinating, locks in moisture)
· 1/2 egg white (for marinating, makes it tender)
· A pinch of sugar (to enhance flavor)
· A pinch of freshly ground black pepper (the soul of the dish, added at the end)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Shrimp
Devein the shrimp, wash, and drain. Add the cooking wine, half an egg white, cornstarch, and a pinch of salt. Mix well and marinate for 15 minutes. ⚠️ Note: This keeps the shrimp bouncy and tender. - Prepare the Asparagus
Remove the woody ends of the asparagus and cut it diagonally into sections. Bring a pot of water to a boil, add a pinch of salt and a few drops of oil, and blanch the asparagus for 1 minute. Drain and rinse with cold water. ⚠️ Note: Adding salt and oil keeps the asparagus bright green and crisp. - Prepare the Mushrooms
Wash and slice the mushrooms. Do not squeeze out the water; set them aside as is. ⚠️ Note: The natural juices from the mushrooms will add umami to the dish. - Pan-fry the Shrimp
Heat oil in a pan, add the marinated shrimp, and pan-fry over medium heat until they curl and change color on both sides. Remove immediately and set aside. ⚠️ Note: Remove the shrimp as soon as they change color to keep them bouncy. - Pan-fry the Mushrooms
Add a little oil to the pan, add the mushroom slices, minced garlic, and ginger, and pan-fry over medium heat for 2-3 minutes until softened, juicy, and slightly golden at the edges. ⚠️ Note: The juices released from the mushrooms are the core of the umami in this dish. - Combine and Stir-fry
Turn to high heat, add the blanched asparagus and cooked shrimp, then add the light soy sauce, oyster sauce, and a pinch of sugar. Stir-fry quickly to combine. ⚠️ Note: Keep the heat high to keep the asparagus crisp and the shrimp bouncy. - Season and Serve
Sprinkle with white pepper and freshly ground black pepper, and add salt to taste. Stir-fry quickly to combine. Turn off the heat, sprinkle with scallion, and serve hot. ⚠️ Note: Add salt at the very end so the ingredients don’t release water.
💡 More Delicious Recipes:
If you enjoy this light and healthy seafood dish, you should also try my [Garlic Shrimp with Vermicelli] for an impressive and flavorful classic, or my [Seaweed and Shrimp Paste Soup] for a comforting bowl of umami.
Want to explore more healthy dishes? Check out my full [Seafood] category!
💡 Tips:
Marinate the shrimp with egg white and cornstarch for a bouncy texture. Add salt and oil when blanching the asparagus to keep it bright green and crisp. Don’t squeeze the mushrooms—pan-fry them to release their natural juices for maximum umami. Freshly ground black pepper is the soul of this dish; add it at the end for the best aroma. Keep the heat high to keep the asparagus crisp and the shrimp bouncy. Add salt at the very end so the ingredients don’t release water.
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