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Buttery Asparagus Shrimp Stir-Fry with Douchi丨豆豉芦笋炒虾

Xueci Cheng

BY Xueci Cheng

PUBLISHED May 29, 2025

There are countless ways to cook with this crisp, springy green vegetable, but I almost always return to two basics: a quick blanch—白灼 (baizhuo)—or a stir-fry. Both methods let asparagus shine for what it is. For stir-fries, often toss it into a wok with frozen shrimp for a light, protein-packed meal that’s done in under 20 minutes.

 

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Buttery Asparagus Shrimp Stir-Fry with Douchi丨豆豉芦笋炒虾

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Makes 2 servings 1x

Units Scale

Ingredients

  • 300g (10 oz.) green asparagus
  • 150g (5 oz.) shrimp (peeled and deveined)
  • 1 teaspoon vegetable oil
  • 2 teaspoon unsalted butter
  • 1 clove garlic, minced
  • 1 teaspoon douchi (fermented black beans), roughly chopped
  • 2 teaspoon light soy sauce
  • 1 teaspoon fish sauce
  • Salt and black pepper, to taste

Instructions

  1. Trim the woody ends of the asparagus. Slice off the tips, then cut the stalks diagonally into 1-inch pieces.
  2. Heat the oil in a wok or frying pan over medium heat. Add the asparagus and stir-fry for about 1 minute.
  3. Add 1 tbsp of water, cover with a lid, and steam for 2 minutes. Remove the lid and let any excess water cook off. Add the shrimp and cook until they turn pink, about 1 minute.
  4. Push the shrimp and asparagus to the side of the pan. Add the butter, let it melt, then stir in the garlic and douchi. Stir-fry everything together until coated and fragrant. Season with soy sauce, fish sauce, salt, and pepper. Serve hot.

— Recipe by Xueci Cheng

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