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.
Asparagus Mushroom Stir-Fry
- 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)
- 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.
Nutrition Per Serving (Estimate)
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