With amazing wok-charred flavors, this Stir-Fried Shrimp and Asparagus in Black Bean Sauce is simply irresistible.
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 a quick and easy Stir-Fried Shrimp & Asparagus dish.
*****
I 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 a 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 the 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? Hehe, 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 weeknight 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!
{Facebook} : {Twitter} : {Pinterest} : {Feed}
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Stir Fried Shrimp & Asparagus in Black Bean Sauce
Ingredients
- 1 lb shrimp (deveined, peeled)
- 1 tsp soy sauce
- ½ tsp potato starch or cornstarch
- 1 Tbsp dry sherry
- 1 bundle asparagus spears (cut to 1" (2.5 cm) long)
- 2 Tbsp neutral oil (for stir frying)
- 1 Tbsp garlic (finely minced)
- 2 Tbsp ginger (finely minced)
- ½ tsp crushed red pepper (red pepper flakes) (optional)
Sauce:
- 1 cup chicken stock/broth
- 1 Tbsp sugar
- 2 Tbsp black bean sauce
Sauce Thickener:
- 2 Tbsp chicken stock/broth
- 1 Tbsp potato starch or cornstarch
Instructions
- 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.
- Combine all the sauce ingredients in a bowl then set aside.
- Combine the thickener ingredients in a small bowl then set aside.
- 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.
- When the oil is hot, add ginger and garlic then sauté for about 20 seconds.
- 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.
- Add 1 Tbsp oil. When the oil is hot, add asparagus. Stir fry asparagus for about 1 minute.
- Stir in the sauce and then let it boil.
- Return shrimp in the wok.
- Stir in cornstarch mixture and stir until sauce thickens. Serve immediately with rice.
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!
Perfect for spring when asparagus is in season! And that black bean sauce sounds amazing!
How nice to see Ray here! This dish has all the things I love from my favorite veggie to black bean sauce. This is perfect! Now all I’d need is a big bowl of rice!
Thank you, Jean. I hope you enjoy it! 🙂
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!
Hugs!
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!
Thank you very much for your kind words, Elizabeth!
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!
Thank you, Asmita! 🙂
Fantastic! I have a bunch of asparagus I got at the farmer’s market this weekend, and was just wondering what to do with it!
Thank you Nami for having Ray guest post!! This dish looks incredibly delicious.
These pictures are beautiful! Love the recipe and it sounds so easy. Thank you Ray and Nami.
Great. No. Wait. Gorgeous guest post! Fried shrimp and asparagus are so perfectly paired with the black bean sauce.
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. 😉
Cheers,
Tobias
And nice meeting you too, Tobias!
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.
i need more rice to enjoy this yummy dish! excellent sharing!
Beautiful!!!
I totally agree with you Nami, Ray is indeed very talented!!!
I love his blog and his gorgeous food…
This dish looks wonderful!!
Thank you, Reem and I am a big fan of your too! 🙂
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!
Thank you for a very nice recognition, Reese. 🙂 Glad to see your comment and cheers to you too!