Stir-Fried Shrimp, Asparagus, and Carrots with Orange Sauce
By America's Test KitchenPublished on March 10, 2008
Yield
Serves 4
Ingredients
Sauce
2 orange zest strips (2-inch-long) from 1 orange½ cup fresh orange juice from 2 oranges¼ cup Shaoxing wine or dry sherry2 tablespoons soy sauce 1 tablespoon sugar 2 teaspoons cornstarch 1 teaspoon toasted sesame oil ½ teaspoon red pepper flakesStir-Fry
1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined2 teaspoons soy sauce 2 teaspoons Shaoxing wine or dry sherry3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)1 tablespoon minced or grated fresh ginger 2 scallions, minced2 tablespoons vegetable oil plus one additional teaspoon1 pound asparagus (about 1 bunch), tough ends trimmed and sliced on the bias into 2-inch lengths2 carrots, peeled and cut into 2-inch long matchsticks (see step-by-step below)Before You Begin
Use a vegetable peeler to peel strips of zest, but take care to avoid the bitter pith beneath the skin. If the asparagus spears are very thick, slice each stalk in half lengthwise before cutting them into 2-inch lengths. Stir-fries cook quickly, so have everything prepped before you begin cooking. Serve with Simple Steamed White Rice.
Instructions
- For the sauce: Whisk all of the ingredients together; set aside.
- For the stir-fry: Toss the shrimp with the soy sauce and wine in a small bowl and let marinate for 10 minutes, or up to 1 hour. In a separate bowl, mix the garlic, ginger, scallions, and 1 teaspoon of the vegetable oil; set aside.
- Heat 1 1/2 teaspoons more vegetable oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the shrimp and cook, without stirring, until the shrimp are browned at the edges, about 1 minute. Stir the shrimp and continue to cook until they are nearly cooked through, about 30 seconds longer. Transfer the shrimp to a medium bowl and repeat with 1 1/2 teaspoons more vegetable oil and the remaining shrimp; transfer to the bowl, cover with foil, and set aside.
- Add the remaining 1 tablespoon vegetable oil to the skillet and return to high heat until just smoking. Add the asparagus and carrots, and cook until crisp-tender, 2 to 3 minutes. Clear the center of the skillet, add the garlic mixture and cook, mashing the mixture into the pan, until fragrant, 15 to 20 seconds. Stir the garlic mixture into the vegetables.
- Stir in the shrimp with any accumulated juices. Whisk the sauce to recombine, then add it to the skillet and cook, tossing constantly, until the sauce has thickened, about 30 seconds. Transfer to a serving platter and serve.
Yield
Serves 4Ingredients
Sauce
2 orange zest strips (2-inch-long) from 1 orange
½ cup fresh orange juice from 2 oranges
¼ cup Shaoxing wine or dry sherry
2 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
½ teaspoon red pepper flakes
Stir-Fry
1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
2 teaspoons soy sauce
2 teaspoons Shaoxing wine or dry sherry
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon minced or grated fresh ginger
2 scallions, minced
2 tablespoons vegetable oil plus one additional teaspoon
1 pound asparagus (about 1 bunch), tough ends trimmed and sliced on the bias into 2-inch lengths
2 carrots, peeled and cut into 2-inch long matchsticks (see step-by-step below)
Test Kitchen Techniques
Ingredients
Sauce
2 orange zest strips (2-inch-long) from 1 orange
½ cup fresh orange juice from 2 oranges
¼ cup Shaoxing wine or dry sherry
2 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
½ teaspoon red pepper flakes
Stir-Fry
1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
2 teaspoons soy sauce
2 teaspoons Shaoxing wine or dry sherry
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon minced or grated fresh ginger
2 scallions, minced
2 tablespoons vegetable oil plus one additional teaspoon
1 pound asparagus (about 1 bunch), tough ends trimmed and sliced on the bias into 2-inch lengths
2 carrots, peeled and cut into 2-inch long matchsticks (see step-by-step below)
Test Kitchen Techniques
Ingredients
Sauce
2 orange zest strips (2-inch-long) from 1 orange
½ cup fresh orange juice from 2 oranges
¼ cup Shaoxing wine or dry sherry
2 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
½ teaspoon red pepper flakes
Stir-Fry
1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
2 teaspoons soy sauce
2 teaspoons Shaoxing wine or dry sherry
3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon minced or grated fresh ginger
2 scallions, minced
2 tablespoons vegetable oil plus one additional teaspoon
1 pound asparagus (about 1 bunch), tough ends trimmed and sliced on the bias into 2-inch lengths
2 carrots, peeled and cut into 2-inch long matchsticks (see step-by-step below)
Test Kitchen Techniques
Why This Recipe Works
Stir-frying uses high heat to develop deep flavor quickly. This recipe pairs plump, flavorful shrimp and crisp-tender vegetables with a citrusy sauce.
Before You Begin
Use a vegetable peeler to peel strips of zest, but take care to avoid the bitter pith beneath the skin. If the asparagus spears are very thick, slice each stalk in half lengthwise before cutting them into 2-inch lengths. Stir-fries cook quickly, so have everything prepped before you begin cooking. Serve with Simple Steamed White Rice.
Instructions
- For the sauce: Whisk all of the ingredients together; set aside.
- For the stir-fry: Toss the shrimp with the soy sauce and wine in a small bowl and let marinate for 10 minutes, or up to 1 hour. In a separate bowl, mix the garlic, ginger, scallions, and 1 teaspoon of the vegetable oil; set aside.
- Heat 1 1/2 teaspoons more vegetable oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the shrimp and cook, without stirring, until the shrimp are browned at the edges, about 1 minute. Stir the shrimp and continue to cook until they are nearly cooked through, about 30 seconds longer. Transfer the shrimp to a medium bowl and repeat with 1 1/2 teaspoons more vegetable oil and the remaining shrimp; transfer to the bowl, cover with foil, and set aside.
- Add the remaining 1 tablespoon vegetable oil to the skillet and return to high heat until just smoking. Add the asparagus and carrots, and cook until crisp-tender, 2 to 3 minutes. Clear the center of the skillet, add the garlic mixture and cook, mashing the mixture into the pan, until fragrant, 15 to 20 seconds. Stir the garlic mixture into the vegetables.
- Stir in the shrimp with any accumulated juices. Whisk the sauce to recombine, then add it to the skillet and cook, tossing constantly, until the sauce has thickened, about 30 seconds. Transfer to a serving platter and serve.
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