Asparagus and Shrimp

Overview

Spring is the time when asparagus is in season. Asparagus is a vegetable rich in many nutrients. Asparagus in spring is fresh and fragrant, and eating more of it is very beneficial to the human body. At this year’s May Day family banquet, in addition to the meat that my family loves to eat, I made this simple yet classy, light and fragrant asparagus and shrimp dish.

Tags

• hot dishes
• asparagus
• clear water
• cooking wine
• corn starch
• fresh shrimp
• ginger powder
• oyster sauce
• salt
• vegetable oil
• white pepper

Ingredients

Steps

1. 1 Remove the heads of the fresh shrimps, peel them (leave the tails), cut the backs to remove the shrimp lines and wash them; marinate them with appropriate amount of salt, white pepper and cooking wine for 10 minutes;

   

2. 2 Wash asparagus and cut into sections with a diagonal knife;

   

3. 3 Boil water in a pot, add the chopped asparagus and cook for 2 minutes, remove and set aside;

   

4. 4 Add vegetable oil to the wok. When the oil temperature is 50% hot, add the minced ginger and stir-fry until fragrant, then add the marinated shrimp and stir-fry until it changes color;

   

5. 5 Then add the blanched asparagus and stir-fry together. Add an appropriate amount of salt and a little oyster sauce and stir-fry twice before serving.