Skip to content
Join Life Time

Shrimp and Asparagus with Chili-Garlic Sauce

This classic recipe from Andrew Zimmern comes together in 15 minutes.
a cast iron skillet with stir fry shrimp and asparagus
  • Makes 3 to 4 servings
  • Prep Time 10 minutes
  • Cook Time 5 minutes


  • 1 pound large shrimp, peeled and de-veined
  • 1 pound asparagus, trimmed, ends discarded and spears sliced on a 45-degree angle
  • 1 tbs. peanut oil
  • 2 tsp. minced ginger
  • 1 tsp. minced garlic
  • 1 tsp. sugar
  • 1 dry whole hot chili
  • 1 cup minced scallions
  • 1 tbs. (or more if you like the taste) fermented bean sauce seasoned with chilies (Toban Djan, available at Asian Markets or at
  • 2 tbs. oyster sauce
  • 2 tbs. hoisin sauce
  • 2 tbs. Chinese rice wine, shao xing, or try Japanese sake!
  • 1 tbs. cornstarch, mixed with 1 tbs. water (optional, for thickening sauce)


Place a large wok over high heat for 5 minutes. Add the oil and swirl. Add the ginger, garlic, chili, sugar and scallions.
Swirl and toss and add the shrimp, letting sit for 45 seconds before tossing and adding the asparagus.
Stir and toss contents of the wok for 2 minutes and add the bean sauce, oyster sauce, hoisin and rice wine.
Cool for a minute and add the corn starch slurry. Toss briefly and plate. Season with sea salt to taste and serve with jasmine rice.

This recipe originally appeared in “Stirring Stir-Fries” in the May/June 2003 issue of Experience Life.

Thoughts to share?

Andrew Zimmern

Andrew Zimmern is an Emmy and four-time James Beard Award winning TV personality, chef, writer, teacher and social justice advocate.


More Like This

Chicken, vegetables and rice on a plate

Chicken Stir-Fry

By Life Time

Marinated chicken overnight infuses big flavor into this easy dish. For more veggie power, serve your stir-fry over cauliflower rice instead of brown rice.

Back To Top