Ingredients
Method
Preparation
- Wash and trim the asparagus.
- Slice the cremini mushrooms.
- Peel and devein the shrimp.
- Mince the garlic cloves.
- Heat olive oil in a large nonstick skillet or wok over medium-high heat.
Cooking
- Add the minced garlic and stir-fry for about 30 seconds until fragrant.
- Toss the sliced mushrooms and trimmed asparagus into the pan. Stir-fry for 3-5 minutes until the vegetables are bright green and slightly tender-crisp.
- Introduce the shrimp and continue stir-frying for an additional 2-3 minutes until they turn pink and are cooked through.
- Pour in the soy sauce or tamari, add black pepper and salt to taste. Stir in butter if using, in the last minute of cooking.
- Serve immediately on steamed rice or quinoa.
Nutrition
Notes
Feel free to substitute shrimp with chicken or tofu and use different mushrooms based on your preference. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.