An easy vegan Asparagus and Mushroom Stir-Fry recipe made with an Asian-style garlic sauce. This dish is a great pairing for your Asian-inspired meals! (Gluten-free with an oil-free option.)
This Mushroom Asparagus Stir-Fry is so simple to prepare!
We combine fresh asparagus with tender mushrooms on the stovetop. Then toss it with a delicious garlic sauce.
It's a great side dish for a wide variety of Asian-inspired meals.
Plus it's also versatile. You can easily change up this recipe to include your own favorite stir-fry veggies.
Ingredients for Asparagus Stir Fry
For this recipe you will heat in a large skillet or pan:
- Fresh asparagus spears: I use green asparagus for this recipe, but you could use white asparagus or purple asparagus if desired. Peak asparagus season typically runs in the spring from April through May. So this is when the nutrients and flavor are higher, and the cost is lower. Asparagus is rich in vitamin K, folate, vitamin C, and vitamin A. It also includes health-promoting phytonutrients and antioxidants like beta-carotene, lutein, and zeaxanthin.
- Fresh mushrooms: I use cremini. But white button, shiitake mushrooms, portobello, oyster mushrooms, or a combination would be great. Simply use your favorite!
- Green onions (scallions): These are optional, but a tasty addition.
- Sesame seeds: I like to garnish my bowl with sesame seeds before serving, but you can leave this out if you don't have them. It's not necessary for the dish.
- Toasted sesame oil: You can omit this for an oil-free version if desired. (See recipe notes for details.)
- Vegetable broth: Use low sodium if desired.
- Tamari: Or substitute soy sauce, but I use tamari for gluten-free. This adds a salty, savory, umami taste to the simple garlic sauce.
- Garlic cloves
- Fresh ginger: A little freshly grated ginger is also optional, and you can include as little or as much as you prefer.
- Cornstarch: This helps create a thicker sauce. But feel free to use your own favorite thickener like arrowroot instead.
Customizing
Vegetables: Stir in other veggies like snow peas, sugar snap peas, onion, bell pepper, baby bok choy, broccoli, celery, cherry tomatoes, carrots, mung bean sprouts, etc.
Flavors: Change up the flavors as you see fit. Add hoisin sauce, rice vinegar etc. Or instead of an Asian-style sauce, you could adapt it with balsamic vinegar + fresh thyme or other herbs.
Serving
Rice or quinoa: Serve this dish as is, or pair it with cooked brown rice or quinoa.
Protein: Enjoy this alongside some Easy Baked Tofu, tempeh, vegan chicken tenders, etc.
Garnish: We also like to top our bowl with sesame seeds before serving.
Storing
Store leftovers in an airtight container in the refrigerator. We find they keep about about 3-4 days. Simply reheat in the microwave when ready to enjoy.
For more inspiration, browse all asparagus recipes or stir-fry recipes.
Asparagus Mushroom Stir-Fry
Ingredients
- 1 lb. fresh asparagus
- 1 lb. mushrooms (I use cremini)
- 2-3 green onions (optional)
- 1 Tbsp. toasted sesame oil (*see oil-free option below)
- 2 tsp. sesame seeds for garnish
For the garlic sauce:
- 1/2 cup vegetable broth
- 2 Tbsp. tamari (or soy sauce)
- 2-3 cloves garlic
- 1 Tbsp. cornstarch (or other thickener or choice)
- 1/2 tsp. freshly grated ginger (optional)
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 (wiped clean). Cut asparagus into 1-inch pieces, woody ends removed. Slice green onions, if using.
- In a large skillet (or wok) over medium-high heat, add sesame oil.*
- When hot, carefully add the mushrooms and cook for 3-4 minutes.
- Add the asparagus and green onions. Cook another 3-4 minutes, stirring often.
- Re-stir the sauce, then add to skillet. Stir well and cook for 2-3 minutes (or until vegetables are desired tenderness).
- Garnish with sesame seeds and spoon any remaining sauce over the vegetables before serving if desired.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this Asian-style Asparagus Mushroom Stir Fry recipe, also feel free to check out:
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Carly
Made this for dinner last night and added onion. So yummy and we all loved it!! Will definitely be making again.
Kaitlin
Wonderful! And great call with the onion. Thanks for giving it a try and sharing!
Neena
This was excellent and easy—thank you!
Kaitlin
Great to hear!
Sophie's mom
Simple and delicious—thank you!
Kaitlin
Glad you enjoyed!
Ursula J
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!
Kaitlin McGinn
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.
Farrel Lewis
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.
Kaitlin | The Garden Grazer
Thanks for your feedback!
Unknown
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.
Kaitlin | The Garden Grazer
Perfect! Thanks for sharing!
Debbie Meservey
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.
Kaitlin | The Garden Grazer
Thanks for your feedback! So glad you both enjoyed.
Alisa
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!
Kaitlin | The Garden Grazer
Wonderful! Love your broccoli addition - thanks for sharing!
Staci Carter
Yummy! Everyone loved this recipe!
Kaitlin | The Garden Grazer
That's so great! Thanks, Staci!
Alise Nolan
My daughter made this tonight and shared the recipe with me! Looks delicious and I'll be trying it soon!
Lindsay M.
Great recipe! I made this last week and it was so simple and yummy — very fresh tasting and not heavy at all. I just wanted to stop by and tell you thanks and I'll definitely be making this again.
Kaitlin | The Garden Grazer
That's great to hear, Lindsay. Thank you!