Honey Garlic Shrimp and Asparagus Stir-Fry

Nutrition · per serving

Steps

1. 1

   Prepare everything before you start cooking: pat the shrimp very dry with kitchen paper for better browning, snap or trim the woody ends from the asparagus and cut the spears into 4 to 5 cm pieces on a bias, finely slice the garlic, grate or finely chop the ginger, and thinly slice the spring onions, keeping a little green part aside for garnish.

   300 g raw shrimp, peeled and deveined250 g asparagus4 cloves garlic15 g fresh ginger2 spring onions
2. 2

   In a small bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, cornstarch, and water until the cornstarch is fully dissolved and the sauce looks smooth. This prevents lumps and helps the glaze thicken quickly in the pan.

   30 g runny honey30 ml light soy sauce15 ml rice vinegar10 ml toasted sesame oil8 g cornstarch45 ml water
3. 3

   Heat a large frying pan or wok over medium-high to high heat until hot, then add the neutral oil. Add the asparagus and stir-fry for 2 to 3 minutes until bright green and just beginning to blister at the edges; it should still have some bite. Transfer to a plate so it does not overcook.

   15 ml neutral oil250 g asparagus
4. 4

   Return the pan to high heat. Add the shrimp in a single layer and sear for about 1 minute on the first side, then toss and cook for 30 to 60 seconds more until they are mostly pink but not fully done. Add the garlic, ginger, and most of the spring onions, and stir-fry for 20 to 30 seconds until fragrant. Avoid letting the garlic darken, or it can turn bitter.

   300 g raw shrimp, peeled and deveined4 cloves garlic15 g fresh ginger2 spring onions
5. 5

   Give the sauce another quick stir, then pour it into the pan. Add the asparagus back in and toss continuously for 1 to 2 minutes until the sauce turns glossy and lightly thickened and the shrimp are fully cooked. The shrimp are done when they are opaque and gently curled into a loose C-shape.

   30 g runny honey30 ml light soy sauce15 ml rice vinegar10 ml toasted sesame oil8 g cornstarch45 ml water250 g asparagus300 g raw shrimp, peeled and deveined
6. 6

   Spoon the hot jasmine rice into bowls, top with the honey garlic shrimp and asparagus, and finish with the reserved spring onion and sesame seeds. Serve immediately while the sauce is shiny and the asparagus is still crisp-tender.

   300 g cooked jasmine rice2 spring onions10 g white sesame seeds

Origin & History

Honey-garlic combinations are popular in modern Chinese-inspired home cooking, especially in quick stir-fries built around a balance of sweet, savoury, and aromatic flavours. While this exact pairing is a contemporary weeknight-style dish, it follows classic stir-fry technique: fast high-heat cooking, a prepared sauce, and crisp-tender vegetables.