Asparagus Mushroom Stir-Fry
An easy asparagus and mushroom stir-fry with savory garlic sauce! A great side dish for your Asian-inspired meals.
Servings5 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)
Calories: 83 kcal | Carbohydrates: 10 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Potassium: 510 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 784 IU | Vitamin C: 8 mg | Calcium: 39 mg | Iron: 3 mg