Shrimp and Asparagus Stir Fry in Lemon Sauce
I made this in accordance with all of the other asian flavors I already had in stock at the time. I wanted to test the flavor of the lemon sauce without buying expensive shrimp so I substituted tofu. This one needs some work but some egg-cellent recipes to come!
What I liked: The flavor of the sauce
What needs to change: The veggies needed to cook longer and should be cut much smaller.
- 1 lb large shrimp, peeled, deveined, and tails removed
- freshly ground black pepper
- 2 tsp soy sauce
- 2 tsp dry white wine
- 3 scallions, minced
- 3 cloves garlic, minced
- 1 Tbs grated fresh ginger
- 5 tsp canola oil, divided
- 1 lb asparagus, woody ends trimmed, sliced on the bias into 2-inch pieces
- 2 medium carrots, peeled and cut into matchsticks
- Lemon Sauce (recipe follows)
In a large bowl, toss the shrimp with the pepper, soy sauce, and sherry. Cover with plastic wrap and refrigerate for at least 10 minutes, or up to 1 hour.
As the shrimp marinates, prepare the lemon sauce (recipe below). This is also a good time to trim and slice the asparagus, and peel and chop the carrots.
In a small bowl, combine the garlic, ginger, and 1 teaspoon of the oil.
Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over high heat. Add the shrimp, arranging them into a single layer as best you can. Cook about 1 minute, stirring halfway through. They should be lightly browned but not fully cooked. Remove to a medium bowl and set aside.
Return the skillet to high heat, and add the remaining 2 teaspoons of the oil. Add the asparagus and carrots and cook 3 to 4 minutes, or until they are just barely tender, stirring constantly.
Stir in the garlic-scallion mixture and cook until fragrant, 30 seconds to 1 minute.
Return the shrimp, along with any accumulated juices, to the skillet. Shake the sauce to recombine, then pour it over the mixture. Simmer, tossing and stirring constantly, until the shrimp re cooked through and the sauce has thickened, about 1 minute.
- 6 Tbs low-sodium chicken broth
- 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
- 2 Tbs mirin (I used 2T white cooking wine and a pinch of sugar)
- 2 Tbs dry sherry
- 2 Tbs soy sauce
- 2 tsp sugar
- 2 tsp cornstarch
- 1/4 tsp pepper