CL Sichuan Shrimp Stir-Fry With Broccoli or Asparagus

READY IN: 28mins
Recipe by KateL

Entered for safe-keeping, adapted from Cooking Light by Betsy Burtis

Top Review by teresas

Excellent! This has to be the first dish I ever made where the hubby didn't add salt or soy sauce to it...he found it perfect as is...I cut the recipe down to 2 servings and made the asparagus version...along with using the shiitake mushrooms...I omitted the extra sugar and glad that I did because it was sweet enough...the sauce is the star...loved the flavor combo...the water chestnuts (which I don't think add any flavor) worked great..they added a nice pop of freshness with a crunchiness to the overall dish...this is a keeper and going in my best of 2014 cookbook...thanks for posting it...=)

Ingredients Nutrition


  1. Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli (or asparagus and red bell pepper and pea pods). Sauté 4 minutes.
  2. Add 1 teaspoon sesame oil, shrimp and minced garlic. (Add optional mushrooms, if using.) Sauté 4 minutes or until the shrimp are done.
  3. Combine sugar, rice vinegar, ketchup, cornstarch and red chili paste. Add to skillet; cook 1 minute, stirring constantly.
  4. Stir in sliced water chestnuts. Serve over rice. Sprinkle with thinly sliced green onion tops. (Serving is 1 cup shrimp mixture and 1/2 cup rice.).

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