Shrimp and Asparagus Stir Fry

Shrimp and Asparagus Stir Fry

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This is based on a Cambodian recipe called Pa-con char tapeng P’rang. It’s much easier to make than it is to pronounce that name. It uses mostly common ingredients, well if you call oyster sauce common.

Once everything is prepped this recipe goes together quick.

Serving the shrimp over brown or white rice makes for a very enjoyable lunch.

Shrimp and Asparagus Stir Fry

1 lb shrimp, peeled and de-veined
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons water
1 tablespoon sugar
1 tablespoon oyster sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 garlic cloves, minced
1 onion, sliced
1 lb asparagus, cut into 2-inch pieces
1 green onion, chopped


In a large bowl, place the shrimp, seasoning with salt and pepper; set aside.

In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside.

Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp.

Once shrimps become opaque and a pink color, add the asparagus.

Stir in the cornstarch mixture and stir until the sauce thickens; remove from the heat and stir in the green onion.

Serve with hot white rice as desired. Enjoy!

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Hush Puppy Fried Shrimp
Seared Cajun Shrimp With Creamy Lemon Butter Sauce
Southern Fried Catfish

Recipe by threeovens
Photo by PaulaG