Shrimp and Asparagus Stir-Fry with Mushrooms

🥢 Why You’ll Love This Dish

• Quick & easy: Perfect for busy weeknights.
• Nutritious: High in lean protein, vitamins, and fiber.
• Low in calories, big on flavor: Each bite is bright, garlicky, and satisfying.
• Versatile: Serve it over rice, noodles, or on its own for a lighter meal.

🍄 Ingredients (Serves 2–3)

For the stir-fry:

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup sliced mushrooms (shiitake, cremini, or button)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons vegetable or sesame oil
• 2 green onions, chopped
• Salt and pepper to taste

For the sauce:

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce (optional, for deeper flavor)
• 1 teaspoon cornstarch
• ½ cup chicken or vegetable broth
• 1 teaspoon honey or brown sugar
• 1 teaspoon rice vinegar or lime juice

👩‍🍳 Instructions

1. Prepare the sauce:
   In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, broth, honey, and vinegar. Set aside.
2. Cook the shrimp:
   Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp, season lightly with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove from the pan and set aside.
3. Sauté the vegetables:
   In the same pan, add the remaining oil. Toss in garlic and ginger, and sauté for 30 seconds until fragrant. Add the asparagus and mushrooms, cooking for 3–4 minutes until just tender but still crisp.
4. Combine and finish:
   Return the shrimp to the pan. Pour in the sauce and stir well, cooking for another 1–2 minutes until the sauce thickens and coats the shrimp and vegetables evenly.
5. Garnish and serve:
   Sprinkle with chopped green onions and serve hot over steamed rice, quinoa, or noodles.
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