• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Garden Grazer

  • Home
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact

Asparagus Mushroom Stir-Fry

June 1, 2014 By Kaitlin McGinn 32 Comments

Easy asparagus and mushroom stir-fry with a tasty, simple garlic sauce! Beautiful pairing for your Asian-inspired meals! (Vegan, gluten-free)

Asparagus mushroom stir fry on a plate

This simple, flavorful dish is a great side for any Asian-inspired meal. You can also turn it into a main course with Baked Tofu, tempeh, or other protein of choice.

Change it up with your own favorite stir-fry ingredients. Snow peas, onion, bell pepper, baby bok choy, broccoli, celery, bean sprouts, etc. are all delicious in this. (I simply used two of my favorites with asparagus and mushroom.)

Fresh asparagus spears



The sauce runs fairly thin, so if you’d like a thicker sauce add arrowroot, cornstarch, or other thickening agent (like in this Broccoli with Asian-Style Garlic Sauce). It works great either way.

I feel the thinner sauce works nicely when serving with rice because the juices merge everything together. Hope you enjoy!

Plate of asparagus mushroom stir fry with garlic sauce
Asparagus mushroom stir fry on a plate
Print Recipe Pin Recipe Leave a Review
4.7 from 13 votes

Asparagus Mushroom Stir-Fry

Easy asparagus and mushroom stir-fry with a tasty, simple garlic sauce! Beautiful side dish for Asian-inspired meals.
AuthorKaitlin – The Garden Grazer
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
CategorySide Dish
CuisineAsian-Inspired, Gluten-Free Option, Vegan
Servings5 side servings

Ingredients

US Customary – Metric
  • 1 lb. asparagus
  • 1 lb. mushrooms (I use cremini*)
  • 2 Tbsp. toasted sesame oil

For the garlic sauce:

  • 1/2 cup vegetable broth
  • 2 Tbsp. tamari (or soy sauce)
  • 1 tsp. toasted sesame oil
  • 2-3 cloves garlic
  • 1 Tbsp. cornstarch (optional – for a thicker sauce)
Prevent your screen from going dark

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 medium-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.
  • Spoon any remaining sauce over the vegetables before serving if desired. Great paired with rice or quinoa.

Notes

*Any of your favorite mushrooms will work (or try a mushroom blend). Cremini, button, shiitake, etc.

Nutrition Per Serving (Estimate)

Calories: 113 kcalCarbohydrates: 10 gProtein: 6 gFat: 7 gSaturated Fat: 1 gPotassium: 492 mgFiber: 3 gSugar: 4 gVitamin A: 736 IUVitamin C: 7 mgCalcium: 28 mgIron: 3 mg
Did you make this recipe?Please leave a star rating or comment below.
Sign up for email newsletter:Subscribe here!
Asparagus stir fry photo collage

If you’re enjoying this Asparagus Stir Fry, also feel free to check out:

  • Broccoli Cashew Stir Fry
  • Teriyaki Vegetable Stir Fry

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this recipe! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Filed Under: Asian-Inspired, Gluten-Free, Recipe, Sides, Vegan Tagged With: asparagus, garlic, mushroom, sauce, spring, stir fry, weeknight

Previous Post: « Black Bean Tacos with Avocado Cilantro-Lime Sauce
Next Post: Southwest Tofu Scramble »

Reader Interactions

Comments

  1. Nikki

    June 1, 2014 at 3:53 pm

    This looks so simple yet delicious.

    Reply
    • Kaitlin | The Garden Grazer

      June 1, 2014 at 7:11 pm

      Thank you!

      Reply
  2. Vanessa

    June 1, 2014 at 6:10 pm

    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!

    Reply
    • Kaitlin | The Garden Grazer

      June 1, 2014 at 7:15 pm

      Thanks, Vanessa!

      Reply
  3. Nichole

    June 4, 2014 at 1:06 pm

    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!

    Reply
    • Kaitlin | The Garden Grazer

      June 4, 2014 at 6:26 pm

      Hope you enjoy!

      Reply
  4. Lane

    June 11, 2014 at 2:03 am

    This sounds delicious! I love asparagus, but ALWAYS roast it. Can't wait to try this recipe – sounds like dinner sometime this week.

    Reply
    • Kaitlin | The Garden Grazer

      June 11, 2014 at 12:55 pm

      Hope you enjoy!

      Reply
  5. Lindsay M.

    February 18, 2015 at 11:11 pm

    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.

    Reply
    • Kaitlin | The Garden Grazer

      February 19, 2015 at 12:02 am

      That’s great, Lindsay! Awesome idea with the cornstarch roux!

      Reply
  6. Anonymous

    February 26, 2015 at 6:09 pm

    I love that your recipes are so simple and delicious! Perfect for a college student like me 🙂

    Reply
    • Kaitlin | The Garden Grazer

      February 26, 2015 at 7:07 pm

      Great to hear! Thanks for your kind feedback 🙂

      Reply
    • Alise Nolan

      April 22, 2015 at 10:57 am

      My daughter made this tonight and shared te recipe with me! Looks delicious and I'll be trying it soon!

      Reply
    • Kaitlin | The Garden Grazer

      April 23, 2015 at 2:16 pm

      Awesome to hear!

      Reply
  7. Staci Carter

    May 7, 2015 at 11:02 pm

    Yummy, yumm, yumm, yummmm! Everyone loved this recipe!

    Reply
    • Kaitlin | The Garden Grazer

      May 9, 2015 at 1:51 pm

      That’s so great! Thanks, Staci!

      Reply
  8. Alisa

    February 2, 2016 at 12:59 am

    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!

    Reply
    • Kaitlin | The Garden Grazer

      February 15, 2016 at 3:46 pm

      Wonderful! Love your broccoli addition – thanks for sharing!

      Reply
  9. Debbie Meservey

    May 6, 2016 at 3:44 am

    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

    Reply
    • Kaitlin | The Garden Grazer

      May 14, 2016 at 3:15 pm

      Thanks for your feedback!

      Reply
  10. Learning to Breathe

    September 26, 2016 at 4:21 pm

    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…

    Reply
    • Kaitlin | The Garden Grazer

      September 27, 2016 at 4:56 pm

      Hi! I’m actually vegan so I’ve never tried that (but I’d love adding tofu!) 🙂 Wishing you a beautiful week!

      Reply
  11. Unknown

    December 10, 2016 at 12:02 am

    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

    Reply
    • Kaitlin | The Garden Grazer

      December 10, 2016 at 8:06 pm

      Perfect! Thanks for sharing!

      Reply
  12. Farrel Lewis

    February 7, 2017 at 1:41 am

    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.

    Reply
    • Kaitlin | The Garden Grazer

      February 9, 2017 at 3:51 pm

      Thanks for your feedback!

      Reply
  13. Unknown

    March 29, 2018 at 10:36 pm

    I think I just want to saute in butter. I may also do some garlic in it. Thank you for the great idea.

    Reply
    • Kaitlin | The Garden Grazer

      April 24, 2018 at 5:47 pm

      Sounds great! Hope you enjoy 🙂

      Reply
  14. balfeo

    March 31, 2018 at 5:13 am

    I absolutely love your recipe!

    Reply
    • Kaitlin | The Garden Grazer

      April 24, 2018 at 5:43 pm

      Thank you!

      Reply
  15. Ursula J

    March 24, 2021 at 11:19 pm

    I made this tonight. About halfway through prep I realized that my mushrooms were moldy. I tossed them and made this with broccoli, asparagus, and carrots. I added one glug of maple syrup to balance the flavor. So easy and pretty yummy. Saving this recipe!5 stars

    Reply
    • Kaitlin McGinn

      March 31, 2021 at 9:18 am

      Awesome! Glad you were able to quickly adapt it with what you had. Thanks so much for taking the time to leave your kind & helpful feedback 🙂 Wishing you a beautiful rest of the week! -Kaitlin

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Please rate it! (Thank you!)




Primary Sidebar

Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

Join 200,000+ followers!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Copyright © 2021 · thegardengrazer.com

Privacy Policy