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Asparagus mushroom stir fry on a plate
4.64 from 11 votes

Asparagus & Mushroom Stir-Fry

Easy asparagus and mushroom stir-fry with a tasty, simple garlic sauce! Beautiful side dish for Asian-inspired meals.
Author: Kaitlin - The Garden Grazer
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Asian, Gluten-Free Option, Vegan
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