Asparagus Stir Fry 10 Minutes

Need more Asian sides? Try my Chinese eggplant, summer rolls, or Asian cucumber salad. I love cooking asparagus because it’s flavorful and quick, and if you play your cards right, it can be quite tender and flavorful. When I want to showcase the best features of asparagus, I stir-fry it! For this recipe, I combine trimmed asparagus with aromatics and red bell peppers. Everything’s pan-fried until crisp yet tender, then it’s enveloped in a sticky, savory umami sauce.

Why I love this recipe

Versatile. As is, this is a pretty light dish, but pair it with crispy baked tofu and basmati rice, and you have a hearty vegetarian dinner. THE best way to cook asparagus. Asparagus has a reputation for being mushy and bland, but when it’s cooked at high heat with plenty of sauce, it’s anything but. Great for meal prep or weeknight dinner. A big batch of stir fry goes a long way, especially if you add some protein. Plus, it reheats like a dream.

Ingredients needed

Fresh asparagus. Look for the thickest stalks you can find. They’ll need to be trimmed, with the bottoms discarded, and chopped into bite-sized pieces. Red bell pepper. Sliced into slices equal to the asparagus. Onion. Sliced. Use red onion for a milder flavor. Fresh garlic and fresh ginger. Minced. Adjust the amount you use depending on your preferences. Sesame oil. The nutty flavor of this oil is perfect for this stir fry. If you don’t have sesame oil, use olive oil or any neutral-flavored vegetable oil.

For the sauce:

Vegetable broth. I suggest using low-sodium broth as it is less salty and overpowering. Soy sauce. For essential umami flavor. Fish sauce. You can just use soy sauce and call it a day, but I like to add a dash of fish sauce to impart a richer flavor. White vinegar. Adds essential acidity. Apple cider vinegar or rice vinegar also works. Brown sugar. Balances out the savory, salty, and spicy flavors in the stir fry. You can also use maple syrup. Chili paste. I prefer sambal oelek since it’s unsweetened and has the perfect amount of heat. Cornstarch. Helps thicken the sauce and give it a glossy finish.

How to make asparagus stir fry

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Assemble. Pour the sauce into the wok, let it bubble, then serve warm with rice.

Arman’s recipe tips

If you don’t have a wok, a large skillet will do just fine.

Add protein. Like my baked chicken breast, shaved steak, or beef kabobs. Pile on the veggies. Try green beans, mushrooms, basil, or water chestnuts. Garnish. Top the stir fry with cashews or green onions for color and texture. Serve it with coconut milk rice or pad see ew noodles for a heartier dish.

Storage instructions

To store: Store leftover stir fry in an airtight container in the fridge for up to 4 days. To freeze: Transfer the stir fry to a freezer-safe container and freeze for up to six months. Reheating: Reheat leftovers in the non-stick pan over medium heat or microwave them in 30-second intervals.