It’s just another Meatless Monday… wish it were a… recipe… On Tuesday, you know, after we ate it yesterday! Let’s continue adding more vegetarian recipes to bulk up our meatless meal planning options here. Up next: Asparagus Mushroom Stir Fry, which is an easy springtime recipe for a snowy day today. But it’s Chicago, so that sort of thing really is to be expected.
Hearty mushrooms are a great way to add in some filling bulk and umami flavor here for those that might miss meat, and they always pair well with asparagus in terms of both texture and taste.
Be sure to browse through the new Meatless Monday category for additional recipe ideas.
Asparagus Mushroom Stir Fry
Ingredients
2 Tbsp vegetable oil
1/2 of a medium yellow onion, thinly sliced
1 lb fresh asparagus, cut into bite-sized pieces
8 oz baby bella mushrooms, sliced
4 cloves garlic, chopped
2 Tbsp soy sauce
1/2 tsp honey
1/4 tsp crushed red pepper
1/4 cup vegetable broth
1 tsp corn starch (optional; helps thicken the sauce)
Sliced green onions, optional
Cooked rice, for serving
Directions
Remove woody ends of asparagus, rinse, and pat off excess water before cutting into bite-sized pieces. Wipe mushrooms clean with a damp paper towel and slice, slice onion into thin rings, and chop garlic. Mix together broth, soy sauce, red pepper, and honey in a separate bowl.
Heat oil in a wok or large skillet over medium-high heat. When oil is shimmering, add onions, asparagus, and mushrooms. Cook over medium-high heat, stirring frequently, about five minutes until asparagus is bright green and mushrooms begin to soften. Stir in garlic and cook for another minute. Stir in sauce and continue cooking for 2-3 minutes until sauce starts to thicken and vegetables are coated and shimmering. Serve your asparagus mushroom stir fry over cooked rice and top with sliced green onions (optional).
How spring-y!
Don’t the vibrant colors of the finished stir fry just scream spring to you? Try this easy asparagus mushroom stir fry to elevate your next batch of spring asparagus from its usual place as a simple side dish to a complete satisfying meal. Even when you add in the time to cook up a pot of rice, this quick vegetarian weeknight dinner clocks in at under 30 minutes, start to finish. Enjoy!
Asparagus Mushroom Stir Fry, printable recipe
Asparagus Mushroom Stir Fry -- A Meatless Monday Recipe
Ingredients
- 2 Tbsp vegetable oil
- 1/2 of a medium yellow onion , thinly sliced
- 1 lb fresh asparagus, cut into bite-sized pieces
- 8 oz baby bella mushrooms, sliced
- 4 cloves garlic, chopped
- 2 Tbsp soy sauce
- 1/2 tsp honey
- 1/4 tsp crushed red pepper
- 1/4 cup vegetable broth
- 1 tsp corn starch (optional; helps thicken the sauce)
- Sliced green onions, optional
- Cooked rice, for serving
Instructions
- Remove woody ends of asparagus, rinse, and pat off excess water before cutting into bite-sized pieces.
- Wipe mushrooms clean with a damp paper towel and slice, slice onion into thin rings, and chop garlic.
- Mix together broth, soy sauce, red pepper, and honey in a separate bowl.
- Heat oil in a wok or large skillet over medium-high heat.
- When oil is shimmering, add onions, asparagus, and mushrooms.
- Cook over medium-high heat, stirring frequently, about five minutes until asparagus is bright green and mushrooms begin to soften.
- Stir in garlic and cook for another minute.
- Stir in sauce and continue cooking for 2-3 minutes until sauce starts to thicken and vegetables are coated and shimmering.
- Serve your asparagus mushroom stir fry over cooked rice and top with sliced green onions (optional).
If you like Asparagus Mushroom Stir Fry…
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Britt
Sunday 4th of October 2020
Definitely a great way to get some veggies in me! This meal feels really great in my stomach, but the sauce does not lend much flavor. I think I would decrease the broth and increase the soy sauce next time. Maybe serve with cashews on top!