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! (Vegan, gluten-free, 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: Be sure to 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. Coconut aminos could also work.
- 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.
Vegetables: Stir in other veggies like snow peas, sugar snap peas, onion, bell pepper, baby bok choy, broccoli, celery, 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.
Rice or quinoa: Serve this dish as is, or pair it with cooked brown rice or quinoa.
Protein: You can also enjoy this with a protein like Easy Baked Tofu, tempeh, vegan chicken tenders, etc.
Garnish: We like to top our bowl with sesame seeds before serving.
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.
Asparagus Mushroom Stir-Fry
- 1 lb. fresh asparagus
- 1 lb. mushrooms (I use cremini)
- 2-3 green onions
- 1 Tbsp. toasted sesame oil (*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
- 1/2 tsp. freshly grated ginger
- 1 Tbsp. cornstarch (or arrowroot)
- 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.
- 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.
Nutrition Per Serving (Estimate)
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