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Asparagus Stir Fry
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  • CourseMain Dish
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
  • 1 Tbsp. seasame oil
  • 1 Tbsp. canola or vegetable oil
  • 1/4 lb. carrots, peeled and sliced into thin rounds
  • 1/2 small red onion, sliced into thin half-moons
  • 1/2 each red and yellow peppers, cut into thin strips
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. ginger, minced
  • 4 oz. button mushrooms, sliced
  • 4 oz. canned bamboo shoots, drained
  • 1 lb. asparagus, trimmed and sliced into 3-inch pieces
  • 3 Tbsp. tamari
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. honey
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. toasted sesame seeds
  1. Whisk the sauce ingredients together in a small bowl and set aside.
  2. In a wok or large skillet, heat the sesame and canola oils over medium high heat.
  3. Sauté the carrots and onions for 2 minutes, and then add the garlic, ginger, and peppers and sauté for another 2 minutes. Add the mushrooms, bamboo shoots, and asparagus and sauté for another 2-3 minutes until the asparagus is just beginning to get tender.
  4. Add sauce, toss well with the vegetables, and heat through. Serve warm over steamed rice.
  5. Optional: Add leftover cooked meats, seaweed, tofu, or seitan if you like.
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