stir fry shrimp in wok

Stir-Fried Shrimp, Asparagus, Lemon Grass, Onions and Chile-Garlic Sauce

In Asian, Seafood by Mike StinesLeave a Comment

This is almost as close as you can get to authentic Chinese food in North America! The stir-fried shrimp recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée. You could substitute sugar snap peas for the asparagus.

stir fry shrimp in wok

Stir-Fried Shrimp Ingredients

  • 1 pound large (31 – 35 or 26 – 30) shrimp, peeled and deveined
  • 3 tablespoons sake, divided
  • 2 tablespoons cornstarch
  • 3 tablespoons fish sauce, divided
  • Peanut or sesame oil
  • 2 tablespoons minced fresh ginger (or two teaspoons dried)
  • 2 teaspoons granulated sugar
  • 2 dried Thai chiles
  • 1 tablespoon minced garlic (about three cloves)
  • 2 tablespoons minced lemongrass (about one large stalk)
  • 1/4 cup minced scallions (about three medium scallions)
  • 1/2 pound asparagus, trimmed and bias-sliced into two-inch pieces
  • Two to four fresh Thai chiles, thinly sliced
  • 1 tablespoon Chili-Garlic Sauce
  • 3 tablespoons Thai basil, sliced into chiffonade (regular basil, if necessary)


  1. Combine one tablespoon sake, one tablespoon fish sauce and the cornstarch in a small bowl. Mix this mixture until it’s smooth. Place the shrimp in a bowl and add the cornstarch slurry. Stir it to coat. Let the shrimp marinate at room temperature for 30 minutes.
  2. Heat a wok or large skillet over medium-high heat. Swirl some oil in the wok or skillet. Add the ginger, sugar, dried chiles, garlic, lemongrass, and chopped scallions. Stir-fry it all for one minute. Next, add the shrimp; cook, stirring, until the shrimp is slightly charred and barely opaque. It should take about four minutes.
  3. Add the asparagus and the remaining fish sauce and sake, then stir-fry for three minutes.
  4. Now add the sliced chiles and chow briefly.
  5. Add the chili-garlic sauce and toss to combine. Add the basil and serve with steamed rice or noodles.

Yield: 4 servings
Heat Scale: Medium-Hot

Photo by Prince Photos from Pexels
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Grilling & BBQ Editor | Mike holds a “Doctorate of Barbeque Philosophy” (Ph.B.) degree from the Kansas City Barbeque Society. His book Mastering Barbecue has been called the “go-to” book for BBQ knowledge.

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