Stir Fry Asparagus And Mushrooms Recipes

STIR FRIED ASPARAGUS WITH MUSHROOMS

Steps:

• Melt butter/margarine in a wok or heavy skillet. Add mushrooms and sauté, stirring until they are browned evenly.
• Add asparagus and sauté, stirring for 1 minute.
• Add salt, pepper and shallots; sauté 1/2 minute.
• Sprinkle with the coriander and serve.

ASPARAGUS & MUSHROOM STIR FRY

Steps:

• Wash asparagus well.
• Break off bottoms and cut spears diagonally into 1 1/2 inch pieces.
• In large frying pan, heat oil and butter over medium heat.
• Add asparagus, garlic and ginger.
• Stir fry one minute.
• Add sugar, cover and cook for 1 minute.
• Add mushrooms and stir fry for 2 minutes.
• Remove from heat and stir in soya sauce and sesame oil.
• Sprinkle with toasted sesame seeds and serve immediately.

STIR FRY ASPARAGUS AND MUSHROOMS

Steps:

• Cut asparagus at an angle into 1" pieces.
• Saute asparagus and green onion in oil for 4 minutes.
• Add mushrooms and cook 1 minute longer.
• Mix water, corn starch and soy sauce.
• Stir into asparagus until thick.
• Add tomatoes and toss.

ASPARAGUS STIR-FRY

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.

ORIENTAL ASPARAGUS AND MUSHROOMS

Steps:

• Wash and trim the asparagus. Cut the asparagus into pieces about 1 inch long, reserving tips. Heat the oil in a skillet or wok until hot. Add the garlic, the asparagus and mushrooms. Stir fry for about 2 minutes (or to taste). Now add the wine, soy sauce, the asparagus tips and cashews. Mix well and stir fry for 2 more minutes. Serve warm.

ASPARAGUS MUSHROOM BEEF STIR-FRY

Steps:

• In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender. , In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.

SAUTéED ASPARAGUS AND MUSHROOMS

Steps:

• Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
• Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

CHICKEN, MUSHROOM, AND ASPARAGUS STIR-FRY

Steps:

• Cook rice according to package directions.
• Let 1 tablespoon oil get hot in a large skillet or wok over medium-high heat.
• Add the chicken and stir-fry for 5-6 minutes or until chicken is not pink.
• Transfer chicken to a plate.
• Add the other tablespoon oil to skillet.
• Stir-fry asparagus, onion, and garlic for 3 minutes.
• Add mushrooms and stir fry 3 more minutes.
• Add water, cover and steam 2-3 minutes or until asparagus is tender.
• In a little bowl, mix together the stir-fry sauce and oyster sauce.
• Add sauce to skillet and also add the chicken back to the skillet.
• Stir-fry a minute or so until heated.
• Serve over hot cooked rice.