Stir Fried Shrimp & Asparagus in Black Bean Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
5
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Calories
175 kcal
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Course
Main Course
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Cuisine
Filipino
Stir Fried Shrimp & Asparagus in Black Bean Sauce
Description
This recipe marinates peeled and deveined shrimp briefly in soy sauce, cornstarch, and dry sherry to enhance flavor and improve texture. The shrimp are quickly stir fried with finely minced garlic and ginger, infusing a fragrant base. The asparagus is stir fried separately to retain its crunch before being combined with a cooked black bean sauce mixture consisting of chicken stock, sugar, and black bean sauce paste for savory depth.
The sauce is thickened with a cornstarch slurry, yielding a glossy finish that coats the shrimp and vegetables well. Optional crushed red pepper flakes add adjustable heat to balance the savory and sweet sauce. The dish is served hot with rice to complement the bold flavors and tender-crisp vegetable texture.
This stir fry highlights the umami-rich black bean sauce paired with tender shrimp and non-mushy asparagus, making for a balanced and flavorful main course. The method of marinating shrimp and separately cooking vegetables helps maintain distinct textures.
Ingredients
- 1 lb Shrimp (deveined, peeled)
- 1 tsp soy sauce
- ½ tsp potato starch or cornstarch
- 1 Tbsp dry sherry
- 1 bundle asparagus cut to 1" (2.5 cm) long, spears
- 2 Tbsp neutral oil (for stir frying)
- 1 Tbsp garlic (finely minced)
- 2 Tbsp ginger (finely minced)
- ½ tsp crushed red pepper flakes (optional)
Sauce:
- 1 cup chicken stock or broth
- 1 Tbsp sugar
- 2 Tbsp black bean sauce
Sauce Thickener:
- 2 Tbsp chicken stock or broth
- 1 Tbsp potato starch or cornstarch
Instructions
- In a small bowl, combine and mix shrimp, 1 Tbsp soy sauce, ½ tsp cornstarch, and 1 Tbsp dry sherry then set it aside for about 30 minutes in the fridge.
- Combine all the sauce ingredients in a bowl then set aside.
- Combine the thickener ingredients in a small bowl then set aside.
- Place a wok over high heat then wait until wok becomes very hot. Add 1 Tbsp oil then swirl side to side to coat with oil. Please be careful when doing this.
- When the oil is hot, add ginger and garlic then sauté for about 20 seconds.
- Add shrimp, and optional red pepper flakes then stir fry until shrimp become light pink. Remove and transfer shrimp in a plate then set aside.
- Add 1 Tbsp oil. When the oil is hot, add asparagus. Stir fry asparagus for about 1 minute.
- Stir in the sauce and then let it boil.
- Return shrimp in the wok.
- Stir in cornstarch mixture and stir until sauce thickens. Serve immediately with rice.
Notes
- Marinate shrimp about 30 minutes to improve flavor and texture before stir frying.
- Use fresh asparagus cut into 1-inch pieces for a crisp bite in the dish.
- Adjust crushed red pepper flakes to preferred spiciness or omit if desired.
- Serve immediately after cooking to maintain crispness of vegetables and shrimp tenderness.
- The recipe is contributed by Ray from Work with Ray.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 21g | 42% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Sodium | 389mg | 16% |
| Potassium | 467mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 747IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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