Asparagus & Mushroom Stir-Fry
Easy asparagus and mushroom stir-fry with a tasty, simple garlic sauce! Beautiful side dish for Asian-inspired meals.
Servings: 4 side servings
- 1 lb. asparagus
- 1 lb. mushrooms
- 2 Tbsp. sesame oil
For the garlic sauce
- 1/2 cup vegetable broth
- 2 Tbsp. tamari (or soy sauce)
- 1 tsp. toasted sesame oil
- 2 cloves garlic
- Optional: 1 Tbsp. cornstarch (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 med-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.
When serving, there will be sauce remaining in the pan that I like to spoon over the veggies (or rice/quinoa if you’re using!)
For gluten-free: use tamari
Calories: 131kcal | Carbohydrates: 9g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Potassium: 605mg | Fiber: 3g | Sugar: 4g | Vitamin A: 920IU | Vitamin C: 9.2mg | Calcium: 33mg | Iron: 3.2mg