The Garden Grazer

Asparagus and Mushroom Stir-Fry

By 30 Comments

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!

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5 from 1 vote

Asparagus & Mushroom Stir-Fry

Easy asparagus and mushroom stir-fry with a tasty, simple garlic sauce! Beautiful side dish for Asian-inspired meals.
Author: Kaitlin - The Garden Grazer
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Category: Side Dish
Cuisine: Asian, Gluten-Free Option, Vegan
Servings:4 side servings

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. 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

For gluten-free: use tamari

Nutrition Per Serving (estimate)

Calories: 131kcal | Carbohydrates: 9g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Potassium: 605mg | Fiber: 3g | Sugar: 4g | Vitamin A: 18.4% | Vitamin C: 11.2% | Calcium: 3.3% | Iron: 17.6%
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Reader Interactions

Comments

    • 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!

      Reply

  3. 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

    • 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!!

      Reply

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

    Reply

  5. 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 🙂

    Reply

    • 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!!

      Reply

  8. 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

  9. 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

  12. 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

  14. 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?

    Reply

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