Method
- 01
Start your jasmine rice first — it will be ready by the time the stir-fry is done. Cook it according to package directions.
- 02
In a bowl, combine your shrimp with the marinade soy sauce, cornstarch, and sesame oil. Toss well to coat and set aside to marinate while you prep everything else.
- 03
In a small bowl or measuring cup, whisk together all the sauce ingredients — black bean paste, soy sauce, rice vinegar, chili garlic sauce, chicken stock, cornstarch, and sugar — until the cornstarch is fully dissolved. Set aside.
- 04
Heat your wok over the highest heat your stovetop allows. Let it sit undisturbed until it just begins to smoke — about 2 minutes. This is key for wok hei (that distinctive charred, smoky flavor).
- 05
Add your avocado oil and swirl to coat the wok. Add your shrimp in a single layer. Let them sear undisturbed for about 60 seconds, then toss once and cook for another 30–45 seconds until just pink and lightly charred. Remove the shrimp to a plate — they will finish cooking in the sauce.
- 06
Without wiping the wok, reduce heat slightly to medium-high. Add the asparagus pieces and stir-fry, tossing frequently, for about 2 minutes until they are bright green and beginning to char at the edges.
- 07
Push the asparagus to the sides of the wok and add the white parts of the scallions, garlic, and ginger to the center. Stir-fry for 30 seconds until fragrant.
- 08
Add the fresh peas and toss everything together, stir-frying for 1 minute.
- 09
Give the sauce a quick stir (the cornstarch may have settled), then pour it into the wok. Toss all the vegetables to coat and let the sauce bubble and thicken for about 30–45 seconds.
- 10
Return the seared shrimp to the wok and toss everything together. Cook for another 30–60 seconds until the shrimp are cooked through (opaque and curled into a C-shape), and the sauce clings to everything.
- 11
Remove from heat. Scatter the green scallion tops and torn fresh mint leaves over the top and give a final gentle toss — the residual heat will just barely wilt the mint, releasing its fragrance without losing the brightness.
- 12
Divide the cooked jasmine rice between two bowls. Spoon the shrimp and vegetables over the rice, garnish with toasted sesame seeds, and serve immediately.
