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    Home » Recipes » Recipe

    Asparagus Mushroom Stir-Fry

    Jun 1, 2014 by Kaitlin

    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.)

    Asian-style mushroom and asparagus stir fry on a white plate

    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.

    Raw fresh asparagus spears and cremini mushroom ingredients on a white table

    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.
    Fresh vegetable stir-fry cooking in a skillet with wooden spatula

    Customizing

    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.

    Close-up view of asparagus stir-fry with sesame seeds on a white plate

    Serving

    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.

    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.

    Mushroom stir-fry with Asian-style garlic sauce on a small plate

    For more inspiration, also browse all asparagus recipes or mushroom recipes.

    Mushroom stir-fry with garlic sauce on a small plate

    Asparagus Mushroom Stir-Fry

    An easy asparagus and mushroom stir-fry with savory garlic sauce! A great side dish for your Asian-inspired meals.
    4.75 from 16 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Side Dish
    Cuisine: Asian-Inspired, Gluten-Free, Oil-Free Option, Vegan
    Servings: 5 side servings

    Ingredients

    • 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)

    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.
    • 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

    *Oil-free option: Simply omit the sesame oil and sauté with 3 Tbsp. water/broth instead, adding more as needed. You will lose a little flavor, but this works great for an oil-free version.
    Mushrooms: Change it up with white button, cremini, shiitake, portobello, etc. Or try a combination.
    Serving: Serve as is or pair with cooked rice or quinoa.
    Yield: Recipe makes about 4 cups.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Asparagus Mushroom Stir-Fry
    Amount per Serving
    Calories
    83
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    510
    mg
    15
    %
    Carbohydrates
     
    10
    g
    3
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    784
    IU
    16
    %
    Vitamin C
     
    8
    mg
    10
    %
    Calcium
     
    39
    mg
    4
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this Asian-style Asparagus Mushroom Stir Fry recipe, also feel free to check out:

    • Broccoli Cashew Stir Fry
    • Teriyaki Vegetable Stir Fry
    • Broccoli with Asian-Style Garlic Sauce

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Recipes

    • Mushroom Pesto Pasta
    • Strawberry Baked Oatmeal
    • Southwest Black Bean Burger
    • Vegan Big Mac Sauce (No Mayo!)

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Carly

      February 20, 2022 at 7:47 am

      5 stars
      Made this for dinner last night and added onion. So yummy and we all loved it!! Will definitely be making again.

      Reply
      • Kaitlin

        February 20, 2022 at 11:04 am

        Wonderful! And great call with the onion. Thanks for giving it a try and sharing!

        Reply
    2. Neena

      June 25, 2021 at 9:58 pm

      5 stars
      This was excellent and easy—thank you!

      Reply
      • Kaitlin

        June 26, 2021 at 11:37 am

        Great to hear!

        Reply
    3. Sophie's mom

      May 14, 2021 at 9:41 pm

      5 stars
      Simple and delicious—thank you!

      Reply
      • Kaitlin

        May 15, 2021 at 9:23 am

        Glad you enjoyed!

        Reply
    4. Ursula J

      March 24, 2021 at 11:19 pm

      5 stars
      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!

      Reply
      • Kaitlin McGinn

        March 31, 2021 at 9:18 am

        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.

        Reply
    5. Farrel Lewis

      February 07, 2017 at 1:41 am

      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
      • Kaitlin | The Garden Grazer

        February 09, 2017 at 3:51 pm

        Thanks for your feedback!

        Reply
    6. Unknown

      December 10, 2016 at 12:02 am

      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.

      Reply
      • Kaitlin | The Garden Grazer

        December 10, 2016 at 8:06 pm

        Perfect! Thanks for sharing!

        Reply
    7. Debbie Meservey

      May 06, 2016 at 3:44 am

      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
      • Kaitlin | The Garden Grazer

        May 14, 2016 at 3:15 pm

        Thanks for your feedback! So glad you both enjoyed.

        Reply
    8. Alisa

      February 02, 2016 at 12:59 am

      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
      • Kaitlin | The Garden Grazer

        February 15, 2016 at 3:46 pm

        Wonderful! Love your broccoli addition - thanks for sharing!

        Reply
    9. Staci Carter

      May 07, 2015 at 11:02 pm

      Yummy! Everyone loved this recipe!

      Reply
      • Kaitlin | The Garden Grazer

        May 09, 2015 at 1:51 pm

        That's so great! Thanks, Staci!

        Reply
    10. Alise Nolan

      April 22, 2015 at 10:57 am

      My daughter made this tonight and shared the recipe with me! Looks delicious and I'll be trying it soon!

      Reply
    11. Lindsay M.

      February 18, 2015 at 11:11 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        February 19, 2015 at 12:02 am

        That's great to hear, Lindsay. Thank you!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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