Easy asparagus and mushroom stir-fry with a tasty, simple garlic sauce! Beautiful pairing for your Asian-inspired meals! (Vegan, gluten-free)
I’ve got a little news to share before we dive face first into this delicious plate. I finally put The Garden Grazer on Instagram! Woop! Come join and tag me with any recipes you make – I’d LOVE to see what you guys are cooking up! And now back to your regularly scheduled programming… 🙂
This simple, flavorful dish is a great side for any Asian-inspired meal. You can also turn it into a main course with tofu, tempeh, or other protein of your choice. Of course feel free to change it up using your own favorite stir-fry ingredients. Snow peas, onion, bell pepper, bok choy, broccoli, celery, bean sprouts, etc. are all awesome in this. I used two of my very favorites this time with asparagus and mushroom.
The sauce is pretty thin, so if you’d like a thicker sauce add arrowroot, cornstarch, or other thickening agent (like in this Broccoli with Asian Garlic Sauce). Works great either way! The thin sauce works nice when serving with rice because the juices merge everything together. Hope you enjoy!
(We also love this easy Teriyaki Vegetable Stir Fry as well!)
Asparagus & Mushroom Stir-Fry
Ingredients
- 1 lb. asparagus
- 1 lb. mushrooms
- 2 Tbsp. sesame oil
For the garlic sauce
- 1/2 cup vegetable broth
- 2 Tbsp. tamari (or soy sauce)
- 1 tsp. toasted sesame oil
- 2 cloves garlic
- Optional: 1 Tbsp. cornstarch (for a thicker sauce)
Instructions
- Make the sauce: mince garlic, and add all sauce ingredients to a small bowl. Stir to combine and set aside.
- Halve or quarter the mushrooms, and cut the asparagus into 1-2 inch pieces.
- In a large skillet or wok over med-high heat, add 2 Tbsp. sesame oil.
- When hot, carefully add the mushrooms and cook for about 2 minutes.
- Add the asparagus. Stirring often, cook for 3-4 minutes.
- Add the sauce and cook for a couple more minutes, or until vegetables reach desired tenderness.
- When serving, there will be sauce remaining in the pan that I like to spoon over the veggies (or rice/quinoa if you’re using!)
Notes
Nutrition Per Serving (estimate)
Enjoying this Asparagus Stir Fry? Feel free to also check out the full “Asian-Inspired” recipe archives on the site for more plant-based inspiration! Or another one of our stir-fry favorites: Broccoli Cashew Stir Fry
This looks so simple yet delicious.
Thank you!
Two of my favorite ingredients! The fact that it's so simple and has ingredients that I have at home anyways is a HUGE plus! yum!
Thanks, Vanessa!
Yum! This looks so good! I usually roast my asparagus with lemon and garlic, but I get tired of doing the same ol' thing. This looks just as easy and delicious! I'm not a mushroom person, but I love your suggestion of using bok choy. I've been wanting to experiment with it, but I just don't know how to best use it. So this recipe will give me a great starting point. Thanks for posting!
Hope you enjoy!
This sounds delicious! I love asparagus, but ALWAYS roast it. Can't wait to try this recipe – sounds like dinner sometime this week.
Hope you enjoy!
Great recipe! I made this last week and it was so simple and yummy — very fresh tasting and not heavy at all. I was hoping for a bit more substance to the sauce, so I thickened it up with a little cornstarch roux. Anyway, I just wanted to stop by and tell you thanks and I'll definitely be making this again.
That’s great, Lindsay! Awesome idea with the cornstarch roux!
I love that your recipes are so simple and delicious! Perfect for a college student like me 🙂
Great to hear! Thanks for your kind feedback 🙂
My daughter made this tonight and shared te recipe with me! Looks delicious and I'll be trying it soon!
Awesome to hear!
Yummy, yumm, yumm, yummmm! Everyone loved this recipe!
That’s so great! Thanks, Staci!
I know I'm late to the party, but I wanted to say THANK YOU a thousand times over. I really struggle with sauces, and this was perfect. I made mine a combo of broccoli, mushrooms, and asparagus, and it is DELISH. Can't wait to experiment further!
Wonderful! Love your broccoli addition – thanks for sharing!
I followed your recipe exactly…I served this with Grilled Chinese pork chops, and shrimp fried rice…All I can say is YUM!! My husband had seconds. This recipe is truly a keeper, Thank you so much for sharing
Thanks for your feedback!
If I wanted to add chicken to this, would that be fairly easy? I was thnking of dicing it and then just cooking along with the asparagus and mushrooms…
Hi! I’m actually vegan so I’ve never tried that (but I’d love adding tofu!) 🙂 Wishing you a beautiful week!
We had asparagus and mushrooms that did not get used for another recipe. I found this and made it tonight. It was delicious ! Thank you
Perfect! Thanks for sharing!
I made this tonight with baked halibut and it was most delicious. I had chicken broth opened, so used that in place of the veggie broth. Husband and I polished it all off. I will definitely make this again.
Thanks for your feedback!
I think I just want to saute in butter. I may also do some garlic in it. Thank you for the great idea.
Sounds great! Hope you enjoy 🙂
I absolutely love your recipe!
Thank you!