Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound asparagus, trimmed
- 8 ounces cremini mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
Instructions
- Step 1: In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. Set aside.
- Step 2: Heat sesame oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from wok and set aside.
- Step 3: Add mushrooms and bell pepper to the wok and stir-fry for 3-4 minutes, until slightly softened. Add garlic and ginger and stir-fry for another minute until fragrant.
- Step 4: Return shrimp to the wok. Pour the sauce over the shrimp and vegetables. Stir-fry for 1-2 minutes, until the sauce has thickened and coats the ingredients evenly.
- Step 5: Add asparagus and stir-fry for 2-3 minutes, until tender-crisp.
- Step 6: Serve immediately over rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet, adding a splash of water or broth if needed to prevent drying.
- Serve this vibrant stir-fry with a side of steamed brown rice and a sprinkle of toasted sesame seeds for extra crunch and flavor.
- For a deeper umami flavor, try adding a tablespoon of fish sauce to the sauce mixture before whisking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American