Asparagus Cauliflower Stir Fry Recipes

SPRING VEGGIE STIR-FRY

Spring Veggie Stir-Fry image

This vegetable stir-fry recipe comes together in no time! To turn this side dish into a complete meal, serve it with brown rice and your choice of protein.

Provided by Cookie and Kate

Time 20m

Number Of Ingredients 11

Ingredients

1/4 cup Fusia Reduced Sodium Soy Sauce (regular soy sauce is too salty!)
2 tablespoons SimplyNature Organic Wildflower Honey or maple syrup
2 teaspoons arrowroot starch or corn starch
1 tablespoon grated fresh ginger
1 large clove garlic, pressed or minced
1/2 teaspoon crushed red pepper (scale back or omit completely if you're sensitive to spice)
1 tablespoon SimplyNature Organic Coconut Oil or your cooking oil of choice
1 small red onion, root and tip ends removed and cut into 1/4-inch thick wedges
3 medium carrots, peeled and cut into very thin rounds
Pinch of salt
1/2 bunch (1/2 pound) thin asparagus, tough ends removed and cut into 2-inch long pieces

Steps:

In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.
Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)
Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 minutes.
Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 30 to 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.

Nutrition Facts : Calories 122 calories, Sugar 13.2 g, Sodium 753.6 mg, Fat 3.7 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 20.7 g, Fiber 3.6 g, Protein 4 g, Cholesterol 0 mg

STIR-FRIED ASPARAGUS

Stir-Fried Asparagus image

This recipe for stir-fried asparagus is a bright, flavorful way to prepare the vegetable.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable or olive oil
1 bunch asparagus, trimmed and cut into thirds
1/2 teaspoon coarse salt
Pinch of freshly ground black pepper
1 to 2 tablespoons water

Steps:

In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.

ASPARAGUS STIR-FRY

Asparagus Stir-Fry image

Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful asparagus stir-fry. Even folks who don't like veggies will enjoy this dish. -Judy Stashko, Mayerthorpe, Alberta

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 teaspoon cornstarch
1/2 teaspoon sugar
3 tablespoons chicken broth
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon minced fresh gingerroot
8 fresh asparagus spears, trimmed and cut into 2-1/2-inch pieces
1/2 cup sliced fresh mushrooms
1/2 cup julienned carrot
1/4 teaspoon minced garlic
1 tablespoon canola oil

Steps:

In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 412mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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