Shrimp and Asparagus with Black Bean Sauce Recipe

Shrimp and Asparagus with Black Bean Sauce

Serves 4
Fresh Asparagus Shines In A Chinese Stir-fry With Shrimp And Black Bean Sauce.


  • 4 Tbsp peanut or other cooking oil, divided
  • 2 Tbsp minced garlic, divided
  • 1/2 - 1 tsp red pepper flakes, optional
  • 1 lb raw shrimp, peeled and deveined
  • 1 lb asparagus, trimmed* and cut diagonally into 2-inch pieces
  • 3/4 cup vegetable stock
  • 2 Tbsp prepared black bean sauce
  • 1 Tbsp Asian (toasted) sesame oil
  • 1 Tbsp cornstarch mixed with 2 water
  • 1 Tbsp sesame seeds, toasted
  • Hot cooked rice or noodles, optional
  • *To Trim Asparagus: Hold a spear at both ends. Bend until spear breaks. Repeat with all spears. Discard tough bottom ends. Slice as directed.


  1. In a wok or large skillet, heat 2 tbsp of the peanut oil over medium-high heat. Add half of the garlic and half of the chili flakes; stir and cook for 15 seconds. Add the shrimp and sauté for 1 minute or until shrimp are pink and just cooked through. Remove the shrimp to a warm serving dish.
  2. Add remaining 2 tbsp peanut oil, garlic and chili flakes; stir and cook for about 15 seconds. Add the asparagus, stock, black bean sauce and sesame oil. Stir and cook for a minute or two, until asparagus is tender-crisp. Add cornstarch mixture and stir just until sauce thickens.
  3. Return the cooked shrimp to the wok; stir for 30 seconds or until hot. Remove from heat. Sprinkle with sesame seeds and serve at once with rice or noodles, as desired.

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“Delicious and easy to make...a new favorite! ”

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