Quick and easy asparagus and mushroom stir-fry with a tasty, simple garlic sauce! A great pairing with your Asian-inspired meals. (Vegan, gluten-free.)
This simple, flavorful dish is a great side for a wide variety of Asian-inspired meals. You can also turn it into more of a main course with Baked Tofu, tempeh, etc.
It is also a very versatile recipe. 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.)
The sauce runs fairly thin however. So if you prefer a thicker sauce add arrowroot, cornstarch, or other thickening agent (such as this Broccoli with Asian-Style Garlic Sauce recipe).
It works great either way depending on your preference.
I feel the thinner sauce works nicely when serving with rice because the juices merge everything together.
For more inspiration, browse all Asian-inspired recipes or stir-fry recipes.
Asparagus Mushroom Stir-Fry
Ingredients
- 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)
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
Nutrition Per Serving (Estimate)
If you are enjoying this Asparagus Mushroom Stir Fry, also feel free to check out:
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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.
balfeo
I absolutely love your recipe!
Kaitlin | The Garden Grazer
Thank you!
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!
Learning to Breathe
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...
Kaitlin | The Garden Grazer
Hi! I'm actually vegan so I've never tried that (but I'd love adding tofu!) Wishing you a beautiful week!
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!
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, yumm, yumm, yummmm! Everyone loved this recipe!
Kaitlin | The Garden Grazer
That's so great! Thanks, Staci!
Kaitlin | The Garden Grazer
Awesome to hear!
Alise Nolan
My daughter made this tonight and shared te 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 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.
Kaitlin | The Garden Grazer
That's great, Lindsay! Awesome idea with the cornstarch roux!
Nichole
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!
Kaitlin | The Garden Grazer
Hope you enjoy!