Aug 9, 2012
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Stir-fried Asparagus, Oyster Mushrooms, and Shrimp in Szechuan Sauce

By: Jam Melchor of Le Bistro Vert and Villa Café

Stir-fried Asparagus, Oyster Mushrooms, and Shrimp in Szechuan Sauce

Add this quick and delicious stir-fry to your weekday repertoire. It might be meatless, but it’s still hearty. Serve over brown rice for a healthy meal.

Serves 2 to 3
Prep Time 15 minutes 
Cooking Time
5 minutes


750 grams asparagus stalks
230 grams oyster mushrooms
230 grams medium shrimp
2 to 3 tablespoons vegetable oil
8 cloves garlic, chopped finely
1/2 teaspoon sesame oil
2 to 3 tablespoons Szechuan sauce
1 tablespoon fish sauce (patis)
ground pepper, to taste


1  Trim and discard the fibrous bottom ends of asparagus and cut stalks, at a 45-degree angle, into 2-inch lengths. Set aside.

2  Separate oyster mushrooms into individual caps. Cut larger ones in half to create bite size pieces. Set aside.

Shell, devein, and butterfly shrimp. Rinse and drain well. Set aside.

Heat a wok over high heat until hot and beginning to smoke. Swirl in vegetable oil to coat surface and wait 10 to 15 seconds for it to heat up. When hot, stir in garlic and quickly follow with shrimp.

Stir-fry shrimp for 15 to 20 seconds or until they start to turn pink. Toss in asparagus and stir-fry for half a minute. Add sesame oil.

Add oyster mushrooms and continue to stir-fry for another 20 to 30 seconds. Sprinkle in enough Szechuan sauce to lightly coat vegetables. Mix well then add enough fish sauce to taste.

Cook until asparagus is a vibrant green color, tender but crisp. Sprinkle with pepper, stir, and transfer to a serving platter.

Shopping tip: For this recipe, we used mushrooms grown locally by Ministry of Mushrooms. Their mushrooms are available at EchoMarket in Serendra Piazza (beside EchoStore), as are the following ingredients featured in this story—kohlrabi, haricot verts, Swiss chard, broccolini, fennel, and microgreens. You can also check your favorite supermarket and produce stalls at weekend markets, or visit the websites of specialty purveyors Down to Earth ( and The Green Grocer (


Photography by Miguel Nacianceno | Styling by Liezl Yap | Food Preparation by Jam Melchor of Le Bistro Vert and Villa Café


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