Stir-Fried Shrimp and Asparagus with Lemon Sauce
Serves 4
WHY THIS RECIPE WORKS: For this light and refreshing stir-fry, we marinate the shrimp in soy sauce and rice wine for just 10 minutes to give them an impressive flavor boost. Preparing the sauce and vegetables while the shrimp marinate means we make the most of every minute. Serve with Easy White Rice. See Quick Prep Tip that follows the recipe.
|
6 |
tablespoons low-sodium chicken broth |
|
¼ |
cup lemon juice (2 lemons) |
|
¼ |
cup plus 2 teaspoons Chinese rice wine or dry sherry |
|
2 |
tablespoons plus 2 teaspoons soy sauce |
|
2 |
teaspoons sugar |
|
2 |
teaspoons cornstarch |
|
¼ |
teaspoon pepper |
|
1 |
pound extra-large shrimp (21 to 25 per pound), peeled and deveined |
|
3 |
scallions, minced |
|
3 |
garlic cloves, minced |
|
1 |
tablespoon grated fresh ginger |
|
5 |
teaspoons vegetable oil |
|
1 |
pound asparagus, trimmed and cut on bias into 2-inch lengths |
|
2 |
carrots, peeled and cut into 2-inch-long matchsticks |
1. Whisk together chicken broth, lemon juice, ¼ cup rice wine, 2 tablespoons soy sauce, sugar, cornstarch, and pepper in small bowl. Toss shrimp with remaining 2 teaspoons rice wine and remaining 2 teaspoons soy sauce in medium bowl and let marinate for 10 minutes. Combine scallions, garlic, ginger, and 1 teaspoon oil in another bowl.
2. Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until just smoking. Add shrimp, break up any clumps, and cook until lightly browned on all sides but not fully cooked, about 1½ minutes. Transfer to clean bowl, cover, and set aside.
3. Heat remaining 2 teaspoons oil in now-empty skillet over high heat until shimmering. Add asparagus and carrots and cook until vegetables are crisp-tender, 3 to 4 minutes. Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet, until fragrant, 15 to 30 seconds. Stir garlic mixture into vegetables.
4. Return shrimp and any accumulated juices to skillet. Whisk chicken broth mixture to recombine, then add to skillet. Cook, stirring constantly, until shrimp are cooked through and sauce has thickened, 30 seconds to 2 minutes. Serve.