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Asparagus and Mushroom Stir Fry

This stir fry highlights the unique textures of fresh asparagus and earthy mushrooms, cooked quickly over high heat to preserve their crunch and chewiness. Simple ingredients are sautéed in a hot pan with soy sauce and garlic, resulting in a vibrant, flavorful dish with contrasting textures and minimal fuss. The final appearance is colorful, glossy, and inviting, with vegetables just tender and slightly blistered.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Asian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 bunch fresh asparagus snap off woody ends, cut into 4-5 cm pieces
  • 200 g mushrooms cremini or button, cleaned and sliced
  • 2 cloves garlic minced finely
  • 2 tbsp soy sauce dilute slightly if desired
  • 1 tbsp neutral oil grapeseed or canola preferred
  • Optional pinch chili flakes for a smoky heat

Equipment

  • Wok or large skillet
  • Spatula
  • Small bowl
  • Knife
  • Cutting Board

Method
 

  1. Heat your wok or skillet over high heat until shimmering, and add a tablespoon of neutral oil. Swirl to coat the surface evenly.
  2. Add the asparagus pieces in a single layer and cook for about 2 minutes, letting them sizzle and develop a slight blister at the edges. Toss or stir quickly to keep them vibrant and crisp.
  3. Add the sliced mushrooms to the pan and cook for an additional 3 minutes, stirring occasionally. They should turn golden and release a fragrant, earthy aroma, with a chewy texture beginning to develop.
  4. Push the vegetables to one side of the pan, then add the minced garlic to the cleared space. Sauté for about 30 seconds until fragrant and golden, being careful not to burn it.
  5. Combine all the ingredients in the pan by tossing or stirring, coating everything evenly with the garlic aroma. Drizzle the soy sauce over the vegetables and cook for another minute, allowing the flavors to meld.
  6. Remove the stir fry from heat. Give everything a final toss, then serve immediately, garnished with chili flakes or a squeeze of lemon if desired. The vegetables should be bright, slightly blistered, with a satisfying crunch and chewy bite.