Easy Asparagus Stir-Fry

Stir-fried asparagus with mushroom

haoliang / E+ / Getty Images

Prep: 10 mins
Cook: 7 mins
Total: 17 mins
Servings: 3 servings
Nutrition Facts (per serving)
239 Calories
12g Fat
16g Carbs
4g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 239
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 502mg 22%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 4g
Vitamin C 73mg 366%
Calcium 39mg 3%
Iron 2mg 11%
Potassium 466mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fresh asparagus turns out tender but still crisp, coated with a flavorful oyster sauce in this quick and easy asparagus stir-fry. The asparagus is paired with mushrooms and red bell peppers—the recipe uses approximately 4 cups vegetables and is designed to have a bit of extra sauce to go with the rice.


  • 1/4 cup chicken broth, or chicken stock

  • 2 1/2 tablespoons oyster sauce

  • 1/2 teaspoon granulated sugar

  • Freshly ground black pepper, to taste

  • 1 teaspoon cornstarch

  • 2 teaspoons water

  • 2 tablespoons peanut oil, or vegetable oil, for stir-frying

  • 1 1/2 teaspoons minced fresh ginger

  • 1 teaspoon finely chopped garlic

  • 1/2 pound asparagus, washed, trimmed, cut diagonally into 1 1/2-inch strips

  • 1/4 cup water

  • 1 cup sliced mushrooms

  • 1 red bell pepper, deseeded, cut into thin strips

  • 1 teaspoon Chinese rice wine, or dry sherry, as needed

  • 1/4 to 1/2 teaspoon Asian sesame oil

Steps to Make It

  1. In a small bowl or measuring cup, stir together the chicken broth or stock, oyster sauce, sugar, and black pepper. In a separate small bowl, dissolve the cornstarch in the water.

  2. Heat wok and add oil, swirling so that it coats the bottom half of the pan. When the oil is hot, add the garlic and ginger. Stir for about 10 seconds until aromatic.

  3. Add the asparagus and stir-fry for 1 minute. Add the water, cover and let steam for 1 to 2 minutes, until the water is nearly absorbed.

  4. Push the asparagus to the sides of the wok. Add the mushrooms and bell pepper in the middle. Stir-fry for a minute, sprinkling a bit of rice wine or dry sherry over the mushrooms as you stir-fry. Push the mushrooms and bell pepper to the sides of the wok.

  5. Give the sauce a quick stir and pour into the middle of the wok. Stir the cornstarch and water mixture and pour it into the sauce, stirring quickly to thicken. Once the sauce thickens, stir to combine the vegetables in the thickened sauce. Stir in the sesame oil. Serve over cooked rice.