Easy Asparagus Stir-Fry

Stir-fried asparagus with mushroom

haoliang / E+ / Getty Images

Ratings (6)
  • Total: 17 mins
  • Prep: 10 mins
  • Cook: 7 mins
  • Yield: 3 Portions (3 Servings)
Nutritional Guidelines (per serving)
140 Calories
10g Fat
12g Carbs
4g Protein
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Nutrition Facts
Servings: 3 Portions (3 Servings)
Amount per serving
Calories 140
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 585mg 25%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 13%
Protein 4g
Calcium 36mg 3%
*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.

Ingredients

  • 1/4 cup chicken broth or stock
  • 2 1/2 tablespoons oyster sauce
  • 1/2 teaspoon granulated sugar
  • Black pepper, to taste
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • 2 tablespoons peanut 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 medium red bell pepper, deseeded, cut into thin strips
  • 1 teaspoon Chinese rice wine or dry sherry, or as needed
  • 1/4 - 1/2 teaspoon Asian sesame oil (we used 1/2 teaspoon)

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.