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!
Asparagus & Mushroom Stir-Fry
- 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. sesame oil
- 2 cloves garlic
- Optional: 1 Tbsp. cornstarch (for a thicker sauce)
- 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!)