This Asian-style asparagus stir-fry features a vibrant combination of veggies all drenched in a savory spicy sweet sauce. Taking around 15 minutes to make from start to finish, this is one of the easiest and tastiest recipes to get you through the week.
Asparagus is one of my favorite vegetables to cook as a side dish. It’s healthy, delicious, and takes minutes to cook. I often cook it in the air fryer or quickly saute it.
But whenever I aim to make this vegetable shine, I cook this asparagus stir fry. The sweet-spicy sauce elevates this grassy vegetable infusing it with a ton of flavor. And the good thing is, you can use this sauce for any vegetable mix you like.
Table of Contents
Stir fries are some of my favorite dishes to cook when I want to go for something easy and quick. Additionally, this cooking method leaves the vegetable tender yet crisp which is exactly what you need for asparagus.
- A tasty way to cook asparagus. If you have always thought that asparagus is one boring vegetable, then this stir fry recipe is what you should try. The savory spicy glaze takes asparagus to the next level, preserving its texture, flavor, and versatility.
- An easy weeknight recipe. Like asparagus soup, this is a no-stress recipe that takes little prep work and a short cooking time.
- Perfect for meal prep. A big batch of this stir fry will go a long way and you can have it with any protein of your choice. You can also serve them over noodles or rice, too!
Here’s everything you need for the stir fry and for the sauce.
- Asparagus. Trimmed and chopped into bite-size pieces.
- Red bell pepper. Slice into pieces that are about the same size as the asparagus pieces.
- Onion. Sliced. Use red onion for a milder flavor.
- Garlic. Minced. Adjust the amount you use depending on your preferences.
- Ginger. Minced. Together with the minced garlic, ginger helps create that rich Asian flavor base.
- 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 you have at home.
For the sauce:
- Vegetable broth. I suggest using low-sodium broth as they are less salty and allow you to control the saltiness of the sauce.
- Soy sauce. To boost the umami flavor of the sauce and bring the entire dish together.
For a gluten-free stir fry, swap the soy sauce with tamari or coconut aminos. Fish sauce doesn’t typically contain gluten. Still, check the label to make sure it is gluten-free.
- Fish sauce. You can use soy sauce and call it a day. But I like to add a dash of fish sauce to the mixture for a richer flavor.
- White vinegar. Vinegar heightens all flavors in the sauce and adds a nice acidity to it. Apple cider and rice vinegars will work well too.
- Brown sugar. It helps balance out the savory, salty, and spicy flavors in the stir fry. You can also use maple syrup to sweeten the sauce.
- Chili paste. Both homemade and store-bought chili paste will work so long as they are unsweetened.
- Cornstarch. Helps thicken the sauce and give it a glossy finish.
How to make asparagus stir fry
To make this easy one-pan dish, you need to prep your veggies and measure and mix all ingredients for the sauce. Once you do this, the cooking process itself will take just a couple of minutes.
Step 1 – Prepare the stir fry sauce
To make the sauce, simply add all ingredients to a small mixing bowl and whisk until fully combined. Give the sauce a taste and adjust the flavor if needed.
Step 2 – Cook the vegetables
Add sesame oil to a non-stick pan. When the oil is hot, add the minced garlic and ginger and cook for a minute or two until fragrant. Next, add the vegetables and cook until they are tender yet slightly crispy.
Step 3 – Combine with the sauce
Pour the sauce over the vegetables and cook for several minutes until it thickens. Remove the stir fry from the heat and serve on a bed of rice.
Sticking to this recipe will leave you with a deliciously cooked stir-fry. But if you feel like experimenting, here are some ways to change up this recipe.
- Make a main dish and a side dish in one. For the easiest one-pan meal, simply add some sliced chicken breast, beef, or seafood to the pan. If you have leftover skirt steak, baked chicken breast, or shrimp, go ahead and use them.
- Add more veggies. Mushrooms, carrots, eggplant, zucchini, and broccolini can also go into this stir-fry. Consider the cooking time of each vegetable before adding them to the pan. The quick-cooking ones, like arugula, should go last.
- Top with scallions. Chopped scallions are the perfect finishing touch for any stir-fry. If you have them on hand, chop them and add them to the dish right before serving it for a kick of fresh flavor and color.
- Skip the heat. Omit the chili paste if you don’t want any heat in your stir-fry. For milder heat, add red pepper flakes instead.
To store. Store leftover stir fry in an airtight container in the fridge for up to 4 days.
To reheat. Reheat leftovers in the non-stick pan over medium heat or in the microwave for 60 to 90 seconds.
To freeze. For the best results, it is recommended to freeze the stir-fried vegetables and the sauce separately. But you can still freeze the stir fry if you have mixed the vegetables and the sauce. Transfer the stir fry to a freezer bag, push out the excess air, and freeze for up to 2 months.
What to serve with this dish
This Asian-style stir-fry pairs well with some of our favorite recipes. Serve with rice and a protein of your choice for a wholesome dinner or lunch. Here are a few ideas.
Frequently asked questions
To cut asparagus for stir-fry, first trim the ends. Then cut the stalks into even pieces at a 45-degree angle.
You don’t need to peel asparagus before cooking unless the stalks are rather thick. Peel the stalks that are thicker than ½ inch in diameter. Use a vegetable peeler to do this.
Once you have removed the woody ends of the stalks, add the asparagus to a bowl filled with cold water. Soak the asparagus in water for a few minutes to get rid of the dirt and sand that may be accumulated in the scaled tips. Then rinse the stalks under running water, cut, and cook.
Asparagus Stir Fry (10 Minute Recipe)
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1/2 inch ginger minced
- 4 cups asparagus chopped
- 1 large red bell pepper sliced
- 1 large onion sliced
For the stir fry sauce
- 1/4 cup vegetable broth
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon fish sauce
- 1/2 tablespoon white vinegar
- 1 tablespoon brown sugar
- 1 tablespoon chili paste
- 1 teaspoon cornstarch
- Make the stir-fry sauce by whisking together all the ingredients and setting aside.
- Add the sesame oil to a non-stick wok or skillet and when hot, add the minced garlic and ginger and stir fry for several minutes. Add the remaining vegetables and cook until mostly tender.
- Add the stir-fry sauce. Let it bubble and thicken for several minutes, before removing it from the heat.
- Serve over rice.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
A little higher carb than I like, but I can modify this delicious looking recipe. Thanks for all you do! Yum! We love vegetarian meals!
Love this recipe! Sharing it with a friend.
Made a few changes to make the sauce low carb.