You’ll need to start this dish by tossing the shrimp with a little salt and sugar and letting them sit for 30 minutes. This not only seasons the shrimp but also helps them retain moisture during cooking. When the shrimp are almost ready, quickly cook the vegetable component and set it aside.
Then, rather than stir-fry the shrimp in a hot skillet as most recipes call for, add the sauce to the pan and poach the shrimp gently in the liquid, covered, to ensure that they stay moist. The sauce is a flavorful base of soy sauce, sherry, and sherry vinegar. A little cornstarch ensures that the sauce thickens to just the right shrimp- and vegetable-coating consistency.
If your asparagus stalks are thicker than usual, be sure to cut off any woody bottoms or even peel away the outer portions on the lower part of with a potato peeler.
Stir-Fried Shrimp and Asparagus in Garlic Sauce
Ingredients
- 1 lb. extra-large (21-25) shrimp, peeled, deveined, and tails removed
- 1 tsp. sugar
- ½ tsp. salt
- ⅓ cup plus 2 Tbsp. dry sherry
- 2 Tbsp. soy sauce
- 1 Tbsp. Asian broad bean chili paste
- 1 tsp. sherry vinegar
- 2 tsp. cornstarch
- 2 Tbsp. vegetable oil
- 6 garlic cloves, sliced thin
- 3 large scallions, white parts chopped fine, green parts cut into 1-inch pieces
- 2 Tbsp. grated fresh ginger
- 1 ½ lbs. asparagus, trimmed and cut on bias into 2-inch lengths
Directions
- Combine shrimp, sugar, and salt in medium bowl. Let stand at room temperature for 30 minutes.
- Whisk 1/3 cup sherry, soy sauce, chili paste, and vinegar together in bowl. Whisk cornstarch and remaining 2 tablespoons sherry together in second bowl.
- Combine shrimp, sugar, and salt in medium bowl. Let stand at room temperature for 30 minutes.
- Whisk 1/3 cup sherry, soy sauce, chili paste, and vinegar together in bowl. Whisk cornstarch and remaining 2 tablespoons sherry together in second bowl.
- Heat oil and garlic in 12-inch nonstick skillet over medium heat until garlic is just beginning to brown at edges, 3 to 4 minutes. Increase heat to high, add scallion whites and ginger, and cook until fragrant, about 1 minute.
- Add asparagus and scallion greens, cover, and cook, stirring occasionally, until asparagus is crisp-tender, 2 to 5 minutes. Transfer vegetable mixture to bowl.
- Add sherry–soy sauce mixture and shrimp to skillet and bring to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until shrimp are just cooked through, 3 to 5 minutes.
- Whisk sherry-cornstarch mixture to recombine and add to skillet; increase heat to high and cook, stirring constantly, until sauce is thickened, 1 to 2 minutes. Return vegetable mixture to skillet and toss to combine. Transfer to serving dish and serve.
Adapted from a recipe by Andrew Janjigian for Cook’s Illustrated
Accounting for Taste 