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.
Thanks Nikki! Definitely very easy and still packed with flavor 🙂
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!
Hi Vanessa! Ohhh I LOVE when I find a recipe and already have all the ingredients! Asparagus and mushrooms are two things I can never get enough of 🙂 Thanks for stopping by!
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!
Hi Nichole! Roasted asparagus with lemon and garlic sounds absolutely delightful 🙂 You can definitely change out the mushrooms in this for something you enjoy! Hope you love it. Bok choy is also great in soup!!
This sounds delicious! I love asparagus, but ALWAYS roast it. Can't wait to try this recipe – sounds like dinner sometime this week.
Hi Lane! Yay, glad you're excited to try it!! Roasted asparagus is definitely amazing – hope you like it this way just as much! 🙂
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. Can I share this on my healthy eating website, HealthyLittleChanges.com? I'll give full credit and link to you, of course 🙂
Hi Lindsay! Aww, thanks for your sweet comment – so glad you enjoyed it! I do love a thicker sauce as well 🙂 Of course feel free to share on your site – thanks so much!!
I love that your recipes are so simple and delicious! Perfect for a college student like me 🙂
Aww YAY!! Makes my day to hear you're enjoying the site and recipes 🙂 Thanks for taking the time to leave a message – have a great weekend!
My daughter made this tonight and shared te recipe with me! Looks delicious and I'll be trying it soon! Check out my site too and share a recipe please @ http://www.theranchkitchen.com
Awesome Alise! Hope you love it! Wishing you a lovely weekend 🙂
Yummy, yumm, yumm, yummmm! Everyone loved this recipe!
Yay Staci!! Great to hear – thanks for the sweet comment! 🙂
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!
Hi Alisa! Aww, wonderful to hear you enjoyed it! Adding broccoli is a great call 🙂 Thanks so much for your kind words. It's an awesome recipe to play around with – have fun!!
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
Hi Debbie! So glad both you and your husband enjoyed 🙂 Hope you two have a great weekend!
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 now that you mention it, I'd love to try adding tofu!) 🙂 Wishing you a beautiful week! <3
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
Fantastic to hear!! Asparagus and mushrooms are two of my favorites 🙂 Glad you enjoyed!
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.
Hi Farrel! Wonderful to hear both you and your husband enjoyed – and enough to make again, yay! Thanks for the sweet comment 🙂 Hope you two have a lovely weekend!
I think I just want to saute in butter. I may also do some garlic in it. Thank you for the great idea.
Lovely! Hope you enjoy! 🙂
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Hi Barbara! Thanks sharing the link and glad you enjoy the recipe! Wishing you a beautiful week! -Kaitlin