Stir Fried Shrimp & Asparagus in Black Bean Sauce – Guest Post By Wok With Ray

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Stir Fried Shrimp & Asparagus Recipe |

While I’m visiting my family in Japan, I’ve asked several blogger friends to blog-sit for me and today’s sitter is Ray from Work with Ray.

I love visiting Ray’s blog and I know you will, too.  He’s what I would call a “master of savory dishes.”  A lot of Asian savory dishes tend to be brown color from the soy sauce and sometimes it’s not easy to capture the flavor in photographs no matter how delicious the food might be.  I often struggle a lot trying to take pictures with “brown” foods; however, Ray knows exactly what to do and make all the dishes such drool-worthy photography.  I’ve been trying to learn the skills and improve for the past several months from Ray’s photography techniques. 

Filipino food is mysterious to me since we don’t really have Filipino restaurants around.  However, Ray has introduced so many signature dishes from the Philippines and I wish that I lived in Southern California so that I can call his catering service for my parties.  If you live in Santa Clarita Valley, San Fernando Valley, and Los Angeles Area, you are in luck!  His favorites among his foods include Sweet and Sour Fish and Grilled Pork Belly with Mango Salad and you can even have them catered for your party!

Now please welcome Ray with quick and easy Stir Fried Shrimp & Asparagus dish.


RayI am thrilled, honored, and at the same time nervous about guest posting here at Just One Cookbook. Why am I nervous? We are talking about Nami’s blog here.  Well, let me rewind to about a year ago.  The very first time I wandered around Just One Cookbook, I felt like a kid visiting in big toy store for the first time.  I said to myself… wow I wish my blog is as beautiful as this.  I also wandered around the comment section and I saw the big names in there.  So now why am I nervous? (Sigh).

I was born and lived in the Philippines before moving to California in 1982.  I am a self-taught home cook and also a caterer that specializes in Filipino and other Asian home-style cooking.  Even though I am a self-taught home cook, my influence in cooking came from relatives of cooks who ran restaurant businesses in the past.  But my biggest influence was from my late parents who had an unbelievable passion for cooking.
Although blogging is a fun activity, I take it very seriously because it plays a big role in my catering business.  Blogging is where I can showcase my menu, my recipes, and presentation of the food that I serve and to the customers I serve.  Actually, a lot of the recipes that I share in Wok with Ray are the very same dishes that I cater; and why not? If I can inspire readers to cook for their families and friends on a regular dinner meal, I’ll be happy.

Okay, what I have for you is a dish that is really easy to make; so easy that even Ray can do it.  Why did I choose an easy recipe?  He he, I’m a guy! Guys like easy cooking so they can go back to the couch and watch the game.  So where was I? Oh yes, the recipe.   Well, what we are cooking today is Shrimp and Asparagus stir fried in black bean sauce.  This is a dish that is perfect on a week night meals.  Just prep the shrimp, cut the asparagus, make the sauce, and stir fry.

So here is the recipe and I hope you all enjoy it.  I want to thank you for your time reading my post and of course a very BIG thanks to you Nami for this opportunity of guest posting on your beautiful blog.  It is truly an honor!

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Shrimp Asparagus

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Stir Fried Shrimp & Asparagus in Black Bean Sauce
Prep time
Cook time
Total time
Serves: Serves 5 with rice or 2 hungry teenage boys
  • 1 lb shrimp – peeled, deveined
  • 1 tsp. soy sauce
  • ½ tsp. cornstarch
  • 1 Tbsp. dry sherry
  • 1 bundle asparagus – cut to 1 inch long
  • 2 Tbsp. vegetable oil for stir frying
  • 1 Tbsp. finely minced garlic
  • 2 Tbsp. finely minced ginger
  • ½ tsp. red pepper flakes (optional)
  • 1 cup chicken broth
  • 1 Tbsp. sugar
  • 2 Tbsp. black bean sauce
Sauce Thickener:
  • 2 Tbsp. chicken broth
  • 1 Tbsp. cornstarch
  1. 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.
  2. Combine all the sauce ingredients in a bowl then set aside.
  3. Combine the thickener ingredients in a small bowl then set aside.
  4. 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.
  5. When the oil is hot, add ginger and garlic then sauté for about 20 seconds.
  6. 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.
  7. Add 1 Tbsp. oil. When the oil is hot, add asparagus. Stir fry asparagus for about 1 minute.
  8. Stir in the sauce and then let it boil.
  9. Return shrimp in the wok.
  10. Stir in cornstarch mixture and stir until sauce thickens. Serve immediately with rice.
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  1. This is fantastic! I second with you Nami that Ray is a master of savory dishes. Probably because he is from the region of Southeast Asia where savory dishes rules:) Love this dish as this is how we would prepare asparagus in similar ways. Cheers to you both!

  2. Wow that’s a real nice and easy dish! I never tried shrimps with asparagus yet but now I will. I am glad to see Ray’s post here, BTW if you remember you were the one who introduced his blog to me.

  3. Tobias @ T and Tea Cake

    Hi Ray! Nice meeting you! I get so know so many blogs and authors that are new to me through Nami’s guest post series and it’s fun!

    You know what? It’s (almost) aspargus season here and I have ALL the ingredients except that and the shrimps: I think I know what will be on my plate in near future. 😉


  4. This dish looks amazing! Shrimp with asparagus is so perfect with the black bean sauce. Nice to have met Ray through your blog. Happy to follow him too.
    The photos are gorgeous!

  5. This is a wonderful recipe esp. if it comes from Wok with Ray! He is the best! He’s also become a great foodie friend, and so supportive to me and the rest of us his FIlipino “kababayans” (fellow countrymen). AND this recipe comes just in time….I was just staring at the shrimps I bought just now & wondering what to do with them. So here is the answer in Chef Ray’s guest post ! Thanks Chef Ray! And thanks for featuring him, Nami…good choice!

  6. Eri

    I can see what you mean Nami, the pictures are amazing! Thank you for introducing to us all these lovely blogs!
    I thought you were back from Japan, but I’ve made a mistake, sorry!

  7. I love the components of this dish, so glad that Ray is guest posting here on your blog Nami! This is the perfect example of a dish that is big on flavor but still is a light meal. Stunning photos here as well. Well done!

  8. Congratulations for this extraordinary guest post, Ray! I absolutely agree with Nami: you are the master of appetising, sunny photos. Whenever I open your blog I know your photos alone will cheer me up. This dish sounds perfect for this time of the year when we all go crazy for asparagus and light dishes.

  9. Thank you very much for having me, for your kindness, and for the privilege of guest posting here at your beautiful site, Nami. I really appreciate all of your wonderful readers and I am enjoying their kind words. Thank you all! :)

  10. Hello Nice to meet you Ray :) this sounds like a tasty recipe ~ you shouldn’t be nervous it was a lovely post! Gotta give this a go sometime ~

    Thanks Nami again for introducing us to another Blogger!

  11. Oh, boy, Ray, this looks fantastic! I love every single thing about this dish…it must be so delicious!

    Nami, hope you’re enjoying your holiday!

  12. I am one of those struggling to photograph brown food. As I’m addicted to soy sauce, the problem will continue. Ray’s food always looks so fresh and vibrant, and of course appetising. This dish is the sort of food I like: quick, easy yet full of flavour, so perfect with rice. Take care and enjoy your holiday, Nami.

  13. Nami, hope you are having a nice holiday break in Japan and thanks for introducing to Ray. I know less than nothing about filipino cuisine and very curious to discover more. This dish is perfect for the starting asparagus season!

  14. I love savory food (although my blog mainly features sweets) and I absolutely love being able to expand my repertoire to include dishes that I would never have thought of making. Thanks Nami for introducing yet another master to us!

  15. donna mikasa

    I’m drooling, just by looking at the photo of Ray’s dish! What a great combo–shrimp + asparagus + black bean sauce! Thanks for sharing, Ray!

  16. thanks for sharing this wonderful recipe. I am a big fan of black bean sauce and to date I haven’t found a black bean sauce I don’t like. I like your shrimp + asparagus combination – definitely makes an excellent week night dish. Thanks for sharing it.

  17. What a healthy and beautiful dish! I have ALL of the ingredients and was looking for something easy for tomorrow night! Can’t wait to try this! Great post Nami and Ray!

  18. A great guest post from Ray. Always inspired by Ray’s recipes, always look delicious and easy to follow. Love this dish too as these are my favourite ingredients that I often used at home. :)

  19. That is a very beautiful looking dish. I love the colours, the flavour and the textures. And good on you for filling in for Nami while she is away. What an honour! And you have done her proud! xx

  20. This dish is a beauty. Colorful and healthy and look at that asparagus, delish. Great guest post Nami and wonderful meal Ray, nice to meet you.

  21. Nami I have the same problem with brown colored food dishes, they are not very pretty!

    I like Rays blog too, his blog is easy to navigate and everything is at its place, plus I have started to get into more asian food, so I tend to check out his recipes regularly lately.

    Its nice to get to know you more here Ray, your shrimp aspargus dish looks awesome. I am tempted by the ingredients choice and combination. Its pretty much the way i cook these days too. Just today I found a guy who is going to get me fresh aspargus in the future, so I am looking forward to try your recipe out!

  22. One great thing internet brought to our lives is the exchange of recipes from countries otherwise very far away from our own. We get the chance to familiarize with ingredients and techniques that we have never seen or used in our kitchen. This broadens our food horizons and makes us more open not only to food but also to different cultures, ideas and customs. People who do not have the chance to travel now they have the opportunity to virtualy visit practically every place in this planet. Although I am not very familiar with Philippino kitchen, I am quite familiar with Asian kitchen in general and this dish looks very inviting and appetizing. So glad you shared it with us!

  23. Ira Rodrigues

    I like the dish when it calls black bean, but i never tried with asparagus. I could imagine how delicious this dish. Thank you for sharing Ray!

  24. Nami, thanks so much for introducing us to Ray’s blog – I had never come across his blog before so I’ll be checking that out next! And Ray’s shrimp and asparagus looks incredible – the perfect spring dish with amazing color…

  25. Wow this looks so delicious! I can’t wait to try this dish out for the family! Thanks Nami for exposing me to Ray’s wonderful blog! This just gave me that boost of inspiration I was looking for.

  26. Hi Nami,
    This is looking so delightful and appetizing. A very well made post with beautiful pictures. Loved the presentation. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

  27. Nami, I hope you are enjoying your vacation back home…as for Ray’s recipe…yes, I love his site and always learning different Filipino dishes :)
    Have a great week!

  28. ohhh! This is so yummy! It would be my definition of comfort food! I could eat this every day!!! Always a pleasure to know another wonderful blogger!

  29. Hi Ray – great to read your guest post here… thanks for stopping by my site the other day. I must say your dish looks fantastic. I’m a massive fan of shrimp (but to be honest, who isn’t???) – I could eat it by the bucket and asparagus and black bean sauce is a wonderful combination too… it’s something I always go for when I’m at my favourite chinese restaurant (the black bean sauce… I’ve never seen them serve asparagus to be honest). Thanks for sharing this lovely creation with the world! :)

  30. Hi Nami,

    I just want to thank you again for having me and for the privilege of presenting my humble dish. It’s been a pleasure to have met so many wonderful food bloggers. Thank you, everyone!

    ~ ray ~

  31. Nour Zibdeh, RD

    I’ve never tried black bean sauce. This dish sounds so yummy. Asparagus is not usually my favorite vegetable but maybe this dish will change my mind :)

  32. This is simply wonderful. We can’t do shrimp due to an allergy but I think this would be fab with chicken. Would black bean sauce work with steak? I love me some steak. The photo of the asparagus made me pass out. Gorgeous!

    • Hi Misha! Thanks for trying Ray’s recipe. His recipes are wonderful and I’m so glad you got to enjoy this! Thank you for your feedback!