Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1 lb (450g) asparagus, woody ends trimmed and cut into 2-inch pieces
  • 8 oz (225g) sliced cremini or button mushrooms
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (6g) fresh ginger, grated
  • 3 green onions, sliced
  • 1/4 cup (60ml) soy sauce
  • 1 tbsp (15ml) sesame oil
  • 1 tbsp (15ml) honey or maple syrup
  • 1 tsp (5ml) rice vinegar
  • 1 tsp (2g) cornstarch

Instructions:

  1. Prepare all ingredients before turning on the heat. Whisk the soy sauce, sesame oil, honey, rice vinegar, and cornstarch in a small bowl until the cornstarch is fully dissolved. Chop the asparagus and mushrooms uniformly. Season shrimp with salt and pepper.
  2. Heat 1 tbsp of oil in a wok or cast iron skillet until shimmering. Add shrimp in a single layer; let sit undisturbed for 60 seconds to develop a golden crust, then flip and cook for another minute until pink. Immediately transfer shrimp to a plate.
  3. In the same pan, add another splash of oil. Toss in mushrooms and cook until they release their liquid and turn mahogany-colored. Add the asparagus and the white parts of the green onions, stir-frying for 3-4 minutes until the asparagus is tender-crisp.
  4. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant. Return the cooked shrimp to the pan and pour the sauce over the mixture. Toss rapidly for 1-2 minutes until the sauce thickens into a glossy coating.