Asparagus with Shrimp (芦笋炒虾仁)

Instructions

1. 1Velvet the shrimp with egg white and half the cornstarch; rest 10 minutes.

   上浆

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 虾仁发亮挂浆。Shrimp are glossy and coated.

   You know it's right when: 浆挂住不流。Coating clings without running.

2. 2Snap the woody ends off the asparagus and cut into 4 cm bias pieces.

   处理芦笋

   🔍 Look for 2 分钟 · 2 minutes

   Visual: 切面白而湿润。Cut faces are pale and moist.

   You know it's right when: 在嫩处自然折断。Spears snap cleanly where tender begins.

3. 3Blanch asparagus in salted boiling water 45 seconds; drain well.

   焯芦笋

   🔍 Look for High heat 45 秒 · 45 seconds

   Visual: 笋条转鲜绿、微亮。Spears turn vivid green and slightly glossy.

   You know it's right when: 脆嫩、仍有芯。Crisp-tender, still with bite.

4. 4Sear shrimp in hot oil 45 seconds until pink; remove.

   滑虾

   🔍 Look for High heat 45 秒 · 45 seconds

   Visual: 虾仁卷起转白。Shrimp curl and turn opaque.

   You know it's right when: 刚好熟透。Just cooked through.

5. 5Sizzle garlic 15 seconds; add asparagus, oyster sauce, wine and white pepper; toss 30 seconds.

   合炒

   🔍 Look for High heat 30 秒 · 30 seconds

   Visual: 笋条油亮、挂汁均匀。Spears are glossy and evenly coated.

   You know it's right when: 香气咸鲜带青草味。Aroma is savoury and grassy.

6. 6Return shrimp, thicken with the remaining cornstarch slurry, toss 20 seconds and plate.

   出锅

   🔍 Look for High heat 20 秒 · 20 seconds

   Visual: 汁薄亮、芦笋仍绿。Sauce forms a thin sheen; asparagus stays green.

   You know it's right when: 盘底无汁。No liquid in the plate.