Stir-Fried Asparagus with garlic, ginger, dried chilies and Szechuan sauce – a fast, easy vegan side dish that will spice up your dinner. Serve it with rice and crispy tofu (or chicken), and it becomes a quick and flavorful meal.
Stir-Fried Asparagus with garlic, ginger, dried chilies and Szechuan sauce - a fast, easy vegan side dish that will spice up your dinner. Serve it with rice and crispy tofu (or chicken), and it becomes a quick and flavorful meal.

Stirfried Asparagus comes together in minutes and has so much zippy Szechuan flavor. But what I love most is the texture of the asparagus- tender-crisp with just a little bit of snap.

In Shanghai, this dish is typically made with Chinese long beans (similar to green beans), and during our visit there it easily became one of my favorites. Today I substituted asparagus, but know that green beans are another great option too!

ingredients in stir-fried asparagus

I wasn’t expecting to fall in love with Shanghai, a city of 23 million people, in Eastern China, but I did! I am not sure whether it was the city itself, or the amazing street food, or the people, or the culture… whatever it was, by the end of our first day, I was completely smitten.

There was an energy of contentment in the air. People started their day by doing Tai Chi in city parks and squares.  And as we sat there watching them slowly move the air with their hands, I began to feel a surprising sense of peace and calm. I kept waiting for the chaos that usually comes with densely populated cities, but there was none to be found.

Most days we would meander the city that housed both ultra-modern and ancient structures, finding little alleyways to get lost in.  Here we discovered the tiny food stands, an endless array of tasty bites, for mere pennies. I can’t articulate how much joy this brought.

One thing we learned is that in China, many people don’t own ovens. Most cooking is done on a stovetop, using a wok, China’s most common cooking utensil, where ingredients can be quickly fried, steamed, poached, braised or seared.

Shanghai was a vegetarian paradise, with so many different kinds of fresh vegetables available everywhere!

Ingredients in Stir-fried Asparagus:

How to make Szechuan Asparagus

Step one: 

To start the recipe, make the Szechuan sauce, by mixing ingredients together in a small bowl. 

Authentic Szechuan Sauce in a bowl

Step two: 

Chop the asparagus, garlic, and ginger.

prepping the aspargus stir fry  ingredients
Step Three:  
Gather everything by the stove and begin by stirfrying the asparagus either in a wok or skillet over med-high heat, string often, for 2-3 minutes.
stir-frying asparagus with ingredients by the stove
Step Four
Make a well in the center of the asparagus, add the ginger and garlic and saute for 2 minutes, or until fragrant.
stir-frying asparagus, adding garlic and ginger to the pan
Step Five
Add the dried chilies. Keep in mind you won’t eat these, they just give the dish little spice.
adding dired chilies to the pan
Stirfry for 1 more minute, making sure your fan is on!

Step Six

Add the Szechuan Sauce and stirfry for about one more minute.

pouring in szechuan sauce

Serve the Szechuan Asparagus right away, and feel free to top with chopped roasted peanuts if you like.
stirfried asparagus with szechuan sauce
Once you prep the ingredients, the asparagus sitrfry takes less than 10 minutes!
Turn this into a dinner by serving with crispy tofu and rice.
Stir-Fried Asparagus with garlic, ginger, dried chilies and Szechuan sauce - a fast, easy vegan side dish that will spice up your dinner. Serve it with rice and crispy tofu (or chicken), and it becomes a quick and flavorful meal.

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Szechuan Asparagus with Garlic, Ginger and Chilies

Stir-fried Asparagus with Szechuan Sauce


Description

Szechuan Stir-fried Asparagus with garlic, ginger, dried chilies, stir-fried until tender yet still crisp and vibrant. Serve this with rice and crispy tofu or chicken.


Ingredients

Scale

Szechuan Stir Fry Sauce: 

Asparagus Stir Fry

  • 12 tablespoons peanut oil
  • 1 bunch asparagus (1216 ounces), tough ends removed, cut in one-inch pieces (about 4 cups)
  • 2 tablespoons garlic, chopped
  • 1 tablespoon ginger, chopped
  • 1015 dried red chilies, whole.

Garnish: (Optional) 2 scallions, chopped and 1/3 cup roasted crushed peanuts


Instructions

  1. Whisk Szechuan sauce ingredients together in a bowl, and set by the stove.
  2. Prep the asparagus, garlic, ginger and have them all ready before you heat the wok.
  3. Heat the wok over medium-high heat and add oil.  Turn your hood fan on. Add asparagus, and stir constantly, until just slightly tender and vibrant green.
  4. Make a space in the center of the wok, add the garlic and ginger and stir fry, 2-3 minutes.
  5. Add dried chilies and stir fry everything for one minute.
  6. Lower heat to medium, carefully pour in the Szechuan sauce, stirring to incorporate. Cook for 1-2 minutes and let it reduce a bit, turn off heat.
  7. Garnish with peanuts and scallions.

Notes

The chilies are not meant to be eaten, but rather just flavor the dish.  Peanut oil adds the best flavor here but coconut or avocado oil will also work.

Serve with Rice and your choice of protein.

Nutrition

  • Serving Size:
  • Calories: 182
  • Sugar: 10.1 g
  • Sodium: 215 mg
  • Fat: 11.3 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 17.2 g
  • Fiber: 4.2 g
  • Protein: 7.1 g
  • Cholesterol: 0 mg

Keywords: stir fry asparagus, szechuan asparagus, chinese asparagus, stir fried asparagus

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Szechuan Asparagus with Garlic, Ginger and Chilies

Szechuan Asparagus with Garlic, Ginger and Chilies

  • Author: Sylvia Fountaine
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: vegan side dish
  • Method: stove top
  • Cuisine: chinese

Description

Szechuan Asparagus with garlic, ginger, dried chilies, stir-fried and topped  with roasted peanuts is a fast, easy vegan side dish that will spice up your dinner. Serve it with rice and crispy tofu (or chicken), and it becomes a quick and flavorful meal.


Ingredients

Scale

 

  • 2 tablespoon peanut oil
  • 2 tablespoons garlic, chopped
  • 1 tablespoon ginger, chopped
  • 1 bunch asparagus
  • 1015 dried red chilies, chopped or whole.

Stir Fry Sauce 

1 teaspoon chili paste

  • 2 teaspoons soy sauce
  • 1 tablespoon water
  • 1 teaspoon sugar
  • 2 Tablespoon Mirin ( rice wine)
  • 1 tsp rice vinegar
  • 1/2 teaspoon crushed szechuan peppercorns ( or use regular pepper)
  • 1 tsp fermented, salted black beans (totally optional)
  • Garnish: 2 scallions, chopped and 1/3 cup roasted crushed peanuts

Instructions

  1. Trim off tough ends of asparagus and cut into 2 inch pieces. Chop ginger and garlic. Chop scallions. Crush peanuts. Get all your other ingredients ready to use by the stove top. * If using green beans see note below*
  2. In a wok, heat peanut oil on nigh heat until it just begins to smoke. Turn heat to medium high. Add ginger, and stir constantly for 30 seconds, to prevent browning. Add garlic, stir another 30 seconds to one minute until golden brown. Turn heat to medium. Add asparagus, stir 2-3 minutes.
  3. Add chilies and rice wine. Then add remaining ingredients (except for peanuts and scallions). Stir until asparagus is al dente and liquid has reduced.
  4. Garnish with peanuts and scallions.

Notes

* If using green beans or long beans, sauté them in the peanut oil before adding the ginger and garlic. (They take longer to cook than asparagus.) Remove them from the oil when just tender, about 5 minutes, and set them aside. Then sauté ginger and garlic, following the recipe above, and adding the green beans back in the wok after all the other ingredients have been stirred together and reduced a little.


Nutrition

  • Calories: 198

Keywords: stir fry asparagus, szechuan asparagus, asparagus recipes, healthy asparagus recipe, pan seared asparagus, asian asparagus, wok fried asparagus, chinese asparagus

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. This sounds like a wferndoul meal mommy. Diria nalang ko ni comment ha.. hope that is okay. I want me some brown rice tooo.. and some red rice.

  2. Perfect to use the beautiful asparagus I have to go along with the lobster fried rice from last night. I might add shitakes to your recipe. Great photography. Thanks.

  3. I love your blog, too. It is beautiful. I have added a link on my blog roll for favorite foods. And it is encouraging to me that you are in Spokane, so your local foods will be in season about the same time as mine. Something I’ve been looking for in a blog. Thank you. http://www.angiecooksinportland.blogspot.com Angie