Name: Shrimp and Asparagus Stir-Fry
Yield: 4 servings
Ingredients: 1 pound large shrimp, peeled, deveined; 1½ teaspoons cornstarch; ½ teaspoon crushed red pepper flakes; Kosher salt; 3 tablespoons soy sauce, divided; 2 tablespoons seasoned rice vinegar; 2 tablespoons Shaoxing wine (Chinese rice wine) or dry sherry; 2 tablespoons vegetable oil, divided; 6 scallions, ends trimmed, cut into 1-inch pieces on the diagonal; 1 2-inch piece ginger, peeled, thinly sliced crosswise; 1 bunch asparagus (about 1 pound), woody ends snapped off, cut into 1-inch pieces on the diagonal; Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)

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Photo by Alex Lau, styling by Sean Dooley

We created this recipe for anyone and everyone who doesn’t have a wok or an gas range with 10,000 BTUs. It’s not the same, but a stainless steel skillet is all you need. Make sure you get it nice and hot before starting—stir-fry is a high-heat, quick-cooking operation. (And, if you have a wok, gold star goes to you! Use it!) See the step-by-step photos here and click here for four more easy stir fry recipes.

Recipe notes

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Scallops With Creamy Spinach Sauce

Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.