Stir-fried in a hot wok for that perfect char, this Shrimp and Asparagus dish features a savory, bold Black Bean Sauce that’s ready in just 20 minutes.
Quick Stats
- Prep time: 10 mins
- Cook time: 10 mins
- Servings: 5
Ingredients
- Shrimp & Marinade: 1 lb shrimp (peeled/deveined), 1 tsp soy sauce, ½ tsp starch (potato or corn), 1 Tbsp dry sherry.
- Vegetables & Aromatics: 1 bundle asparagus (1″ pieces), 1 Tbsp minced garlic, 2 Tbsp minced ginger, ½ tsp red pepper flakes (optional). (water chestnuts, broccoli or whatever you like all work nice)
- The Sauce: 1 cup chicken stock, 1 Tbsp sugar, 2 Tbsp black bean sauce.
- Thickener: 2 Tbsp chicken stock mixed with 1 Tbsp starch.
- Cooking Oil: 2 Tbsp neutral oil.
Instructions
- Marinate: Toss shrimp with soy sauce, starch, and sherry. Chill for 30 minutes.
- Prep Liquids: Whisk the sauce ingredients in one bowl and the thickener in another.
- Sear Aromatics: Heat 1 Tbsp oil in a screaming-hot wok. Sauté ginger and garlic for 20 seconds.
- Cook Shrimp: Add shrimp (and pepper flakes). Stir-fry until light pink, then remove from the wok.
- Blister Asparagus: Add the remaining oil and stir-fry asparagus for 1 minute.
- Simmer: Pour in the sauce and bring to a boil.
- Thicken & Finish: Return shrimp to the wok. Stir in the thickener until glossy and bubbly. Serve over rice, lettuce, or sliced pineapple.
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Alternate Creamy Sweet and Sour Drizzle
Mix together the first four ingredients in a bowl to form a sauce. Regular mayo is fine. Put pineapple on bottom, then shrimp, then toss toasted sesame seeds or even rainbow sprinkles on top. The sweet and sour combo is amazing. You can even skip the black bean sauce, just cook the shrimp and drizzle on top with something like this sauce:
