Shrimp and Asparagus Stir-Fry

Recipe: Shrimp and Asparagus Stir-Fry

Makes : 4 servings | Main Dishes Dairy Free
You're going to need to read some labels to find a gluten-free version of chili bean paste (also called hot bean sauce). My favorite brand--Lian How--contains very few ingredients: chiles, soybeans, salt, vinegar, water, and sesame oil. You can use a black bean sauce (instead of soybean) if that's what you find. If you can't find a gluten-free brand, mix together a substitute using 1 teaspoon of a rice-based miso paste plus 1/2 teaspoon of Sriracha or just substitute 1/2 teaspoon of red-pepper flakes. The pepper flakes won't add the same savory depth to the sauce, but will work in a pinch.


  • 1 pound peeled, raw medium shrimp
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 1/4 cup gluten-free chicken broth
  • 1 tablespoon wheat-free tamari
  • 1 1/2 teaspoons gluten-free chili bean paste (also called hot bean sauce), or substitute 1 teaspoon miso paste with 1/2 teaspoon Sriracha sauce
  • 3 tablespoons vegetable oil (divided)
  • 1 tablespoon minced fresh ginger
  • 1 bunch green onions (about 6), ends trimmed, white and green parts thinly sliced
  • 3/4 pound asparagus, cut diagonally into 1-inch slices
  • Steamed rice or quinoa, for serving


  • In a bowl, toss the shrimp with the sesame oil, salt and cornstarch; set aside. In another bowl, stir together the chicken broth, tamari, and chili bean paste; set the sauce aside.
  • Heat a wok or a large (14-inch) frying pan over moderately high heat. When the pan is hot enough to evaporate a drop of water in 1-2 seconds, add 1 1/2 tablespoons of the vegetable oil to the pan. Add the shrimp and cook, stirring occasionally, until pink but not cooked through, about 2 minutes. Remove the shrimp from the pan.
  • Heat the remaining 1 1/2 tablespoons vegetable oil over moderately high heat. Add the ginger, and cook until sizzling and fragrant, about 20 seconds. Add the green onions and asparagus and cook, stirring occasionally, until just barely crisp, 2 to 3 minutes depending on the width of the asparagus. Return the shrimp to the pan. Add the sauce ingredients and stir-fry until the shrimp is cooked and the sauce thickens, about 2 minutes more. Serve hot with rice or quinoa.

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