Stir-Fried Shrimp and Asparagus (Sweet as Early Summer)
虾仁芦笋（清甜如初夏） · cantonese cuisine
This recipe celebrates early-season asparagus at its sweetest. Cooking with fresh, in-season vegetables is a gentle way to care for yourself. Two keys from the author: watch the blanching time closely to keep the asparagus just tender-crisp, and don't skip the garlic slices bloomed in hot oil.
Dottie LangfordRetired schoolteacher in Ohio who lives for church-potluck casseroles and my grandma's butter rolls. If it bakes in a 9x13 pan, I've probably made it twice.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 79(Main ingredients only; seasoning not counted)
- Protein (g)
- 4.4(Main ingredients only; seasoning not counted)
- Fat (g)
- 2.3(Main ingredients only; seasoning not counted)
- Carbs (g)
- 10.5(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 860.3(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
Steps
- 1
Step 1
Trim the tough ends off the asparagus, rinse, and cut on the diagonal. Slice the carrot.
✅ Done when: The asparagus is trimmed into even diagonal pieces and the carrot is in thin slices.
Blanch the asparagus in boiling water for 30 seconds.
✅ Done when: After 30 seconds, the asparagus is bright green and just tender-crisp.
- 3
Step 3
Add a few drops of olive oil to the blanching water.
✅ Done when: A light sheen of oil is visible on the surface of the water.
Add the carrot slices and blanch together for another 20 seconds, then remove everything and drain well.
✅ Done when: After 20 seconds the carrots are slightly softened, and the vegetables are drained of water.
Heat oil in the pan and add the scallion and garlic slices.
✅ Done when: The oil is hot and the aromatics sizzle on contact.
When the aromatics turn lightly golden, add the shrimp.
✅ Done when: The garlic and scallion are pale golden but not browned.
Once the shrimp change color, add the cooked corn kernels and stir-fry.
✅ Done when: The shrimp have turned opaque pink-white.
Add the asparagus and carrot slices and give everything a few quick tosses.
✅ Done when: The vegetables are evenly distributed and heated through.
Season with salt, oyster sauce, and the cornstarch slurry; stir-fry until evenly coated, then remove from heat.
✅ Done when: The sauce lightly coats every piece and everything is heated through.
- 10
Step 10
Plate and serve.
✅ Done when: The dish is arranged on a serving plate and ready to eat.