The Chef

Restaurants

Meals

Drinks

Restaurants›Hunan Fusion›Asparagus Chinese Stir-fry Recipe

Asparagus Chinese Stir-fry Recipe

Name: Hunan Fusions Asparagus Chinese Stir-Fry Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 lb asparagus; 2 tbs neutral oil (vegetable, canola, or peanut); 3 cloves garlic cloves, minced; 1 tsp fresh ginger, minced; 2 stalks scallions (green parts), sliced into 1-inch pieces; 1 tsp sesame oil; 8 oz boneless skinless chicken breast, thinly sliced across the grain; 8 oz OR shrimp, peeled and deveined, medium; 8 oz OR flank steak or sirloin, thinly sliced across the grain; 1 tsp salt; 1 tsp ground white pepper or black pepper; 1 tbs cornstarch (for light coating); 1 tsp light soy sauce (for protein marinade); 2 tbs low-sodium soy sauce; 1 tbs oyster sauce; 1 tsp dark soy sauce (for color) or additional regular soy; 1 tbs Shaoxing wine or dry sherry; 1 cup chicken or vegetable stock; 1 tsp brown sugar or honey; 1 tsp rice vinegar; 1 tbs cornstarch (for slurry); 2 tbs cold water (for slurry); 1 tsp toasted sesame seeds (optional); 0.25 tsp freshly ground black pepper; 2 cups steamed jasmine rice

Inspired by Hunan Fusion

Time30m

Serves2

Sauteed Asparagus in Special Brown Sauce, Chicken: $9.50 Shrimp: $11.50 Beef: $11.00

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the stir-fry base

1 lb asparagus

2 tbs neutral oil (vegetable, canola, or peanut)

3 cloves Garlic cloves, minced

1 tsp fresh ginger, minced

2 stalks scallions (green parts), sliced into 1-inch pieces

1 tsp Toasted sesame oil

Protein (choose one)

8 oz boneless skinless chicken breast, thinly sliced across the grain

8 oz OR shrimp, peeled and deveined, medium

8 oz OR flank steak or sirloin, thinly sliced across the grain

1 tsp Celtic sea salt

1 tsp ground white pepper or black pepper

1 tbs cornstarch (for light coating)

1 tsp light soy sauce (for protein marinade)

Special brown sauce

2 tbs low-sodium soy sauce

1 tbs oyster sauce

1 tsp dark soy sauce (for color) or additional regular soy

1 tbs Shaoxing wine or dry sherry

1 cup chicken or vegetable stock

1 tsp brown sugar or honey

1 tsp Rice vinegar

1 tbs cornstarch (for slurry)

2 tbs cold water (for slurry)

To finish and serve

1 tsp toasted sesame seeds (optional)

1/4 tsp freshly ground black pepper

2 cups steamed jasmine rice

Method

Prepare ingredients

Trim woody ends from asparagus (about 1–1.5 inches). Cut asparagus into 1½–2 inch diagonal pieces for quick, even cooking. Pat dry.

If using chicken or beef: slice thinly across the grain into bite-size strips. If using shrimp: peel and devein if necessary. Pat protein dry.

In a small bowl combine 1 tsp light soy, 1 tsp salt, 1 tsp pepper, and 1 tbsp cornstarch. Add the chosen protein and toss to coat evenly; let marinate 10–15 minutes while prepping other ingredients.

Mix the special brown sauce: in a bowl whisk together 2 tbsp low-sodium soy, 1 tbsp oyster sauce, 1 tsp dark soy, 1 tbsp Shaoxing wine, 1 cup stock, 1 tsp brown sugar, and 1 tsp rice vinegar. Taste and adjust for saltiness—sauce should be savory with a touch of sweetness.

Make cornstarch slurry: whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth and set aside.

Cooking the stir-fry

Heat wok and cook protein

Heat a wok or large skillet over high heat until very hot (smoke point). Add 1 tbsp neutral oil and swirl to coat. Add marinated protein in a single layer, do not overcrowd—cook chicken or beef 1–2 minutes per side until just cooked through and lightly browned; shrimp will turn pink and curl in about 1–2 minutes per side. Remove protein to a plate and tent loosely to keep warm.

Cook asparagus

Add the remaining 1 tbsp oil to the hot wok. Add minced garlic and ginger and stir-fry 10–15 seconds until fragrant (do not burn). Immediately add asparagus pieces and stir-fry on high heat 2–4 minutes until bright green and tender-crisp; thicker spears may take 4–5 minutes. Add sliced scallions in the last minute.

Combine sauce and finish

Return the cooked protein to the wok with the asparagus. Pour the prepared brown sauce over the mixture and bring to a simmer. Give the cornstarch slurry a quick stir then slowly drizzle it into the simmering sauce while stirring constantly. Continue cooking 1–2 minutes until the sauce thickens and evenly coats the asparagus and protein. Stir in 1 tsp sesame oil, adjust seasoning with additional soy or salt if needed.

Remove from heat and sprinkle with toasted sesame seeds and a crack of freshly ground black pepper. Serve immediately over steamed jasmine rice (about 1 cup rice per 2 servings).