Start by rinsing the asparagus under cold water to remove any dirt. This step is essential for ensuring your vegetables are clean and ready to eat.
Next, trim off about 1 to 1.5 inches (2.5 to 4 cm) from the tough ends of the asparagus stems. This will remove the fibrous parts that aren’t pleasant to eat.
Now, cut the remaining asparagus into manageable 2-inch (5 cm) lengths. This makes them easier to stir-fry and helps them cook evenly.
Set the prepared asparagus aside and heat 2 tablespoons of oil in a wok or a large skillet over medium-high heat. You want the oil to shimmer, indicating it’s hot enough for cooking.
Add the sambal to the hot oil and stir it around for a few seconds. You should start to smell the spicy aroma of the sambal wafting through your kitchen, signaling that it’s time to add the shrimp.
Introduce the shrimp into the wok, stirring thoroughly to coat them well with the sambal. The shrimp will cook quickly, about 2 to 3 minutes until they turn pink and opaque.
Once the shrimp are mostly cooked, add the cut asparagus along with the fish sauce, sugar, and 1-2 tablespoons of water. Stir everything together, ensuring the asparagus gets well coated in the sambal.
Continue stir-frying for about 1 minute or until the asparagus is just tender but still bright green and crisp. Be careful not to overcook; you want them to retain their vibrant color and texture.
Finally, remove the wok from the heat and serve the Sambal Asparagus hot. It’s best enjoyed fresh, so gather your loved ones and dig in!
