A restaurant-quality stir-fry featuring tender shrimp, paired with crisp asparagus and mushrooms, and finished with a flavorful sauce. IF you don't like asparagus you can use broccoli as a replacement
Stir-fry shrimp with asparagus and mushrooms using a unique treatment for extra tenderness.
20 min.
15 min.
2 servings
Marinate Shrimp
Make a shallow cut along the back of each shrimp.
Marinate the shrimp by combining them with 1/4 teaspoon + 1/8 teaspoon salt, 1/8 teaspoon MSG, 1/8 teaspoon white pepper, 1 teaspoon ginger juice, and 1/2 tablespoon rice wine. Mix thoroughly by hand.
Add the protective coating by mixing in 1/3 egg white and 1 teaspoon cornstarch, then let rest for 15 minutes.
Prepare Vegetables
Trim the asparagus and cut it into manageable lengths.
Clean and slice the mushrooms slightly thick.
Blanch the asparagus: Boil water with a bit of salt and oil, blanch for 30 seconds, then drain.
Cook Shrimp
Rinse the until the salt flavor is mild.
Bring water to a boil and add the marinated shrimp.
Once the shrimp turn opaque, remove and drain.
Prepare Sauce
Mix together 1/2 teaspoon salt, 1/4 teaspoon sugar, 1/4 teaspoon MSG, 1.5 teaspoon water, and 1 teaspoon cornstarch.
Stir-Fry
Heat oil in a pan and add ginger and garlic slices.
Sauté the mushrooms until soft, then add the asparagus and toss.
Add the shrimp and pour in the sauce in batches, stirring to coat evenly.
