Asparagus With Mixed Vegetables Stir Fry Recipe

Beansprouts, peppers, shiitake mushrooms and asparagus in a wok
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Ratings (9)
  • Total: 15 mins
  • Prep: 10 mins
  • Cook: 5 mins
  • Yield: Serves 2-3
Nutritional Guidelines (per serving)
130 Calories
4g Fat
20g Carbs
8g Protein
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Nutrition Facts
Servings: Serves 2-3
Amount per serving
Calories 130
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 19mg 6%
Sodium 1065mg 46%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Protein 8g
Calcium 65mg 5%
*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.)

This asparagus recipe combines asparagus with other vegetables in an easy stir-fry. In this asparagus recipe, the "speers" remain bright green and still crispy, never soggy or limp. Stir-fried in your wok or frying pan, this easy and healthy asparagus recipe will give you 2-3 servings of your daily vegetable goal, and still, you'll crave more! Includes an easy stir-fry sauce and lots of cooking tips to make the best asparagus recipe you've ever tried!

Ingredients

  • 1 bunch asparagus
  • 1 carrot (sliced into matchstick-like pieces)
  • 4 spring onions (cut into 2-inch lengths including green stem)
  • 1 handful shiitake mushrooms (sliced)
  • 1 to 2 cups bean sprouts
  • 1 red bell pepper (de-seeded and sliced into thin strips)
  • 2 to 3 tablespoons sherry (or cooking sherry)
  • For the Stir-fry Sauce:
  • 3 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon red chili (fresh and minced or dried chili flakes or chili sauce; omit for mild, or add more for spicy-hot)
  • Optional: 1 teaspoon shrimp paste
  • 2 teaspoons sesame oil

Steps to Make It

  1. Rinse asparagus, then snap off the ends (these will snap off easily in just the right place, leaving only the tender stalks behind). Discard the ends, juice them, or add them to homemade chicken stock.

  2. Prepare all other vegetables and place them in separate piles near the stove.

  3. Make the sauce by stirring all sauce ingredients (except the sesame oil) together in a cup. Stir well. Set the cup beside the stove.

  4. Heat 2 to 3 tablespoons oil in a wok (or large frying pan) over medium-high heat. When the oil is hot, add the asparagus and stir-fry 1 minute.

  5. Add the cooking sherry plus the carrots and mushrooms. Stir-fry another 1 to 2 minutes, or until mushrooms are cooked.​Tip: When wok/pan becomes dry, add a little water instead of more oil (1 tablespoon at a time).

  6. Add the spring onions and bell pepper. Stir-fry 1 more minute.

  7. Finally, add the bean sprouts plus the sauce. Stir-fry to combine (30 seconds to 1 minute).

  8. Remove from heat and drizzle the sesame oil over. Toss to combine. Tip: Sesame oil is one of the "healthy oils," but if it is heated, it loses all its nutritional value. So be sure to drizzle it over the vegetables at the end, when your stir-fry is done.

  9. Taste test the vegetables for salt and sweetness, add more fish sauce (1 teaspoon to 1 tablespoon) if not salty enough, or a little more sugar if too sour.​Tip: The asparagus (and other vegetables) should still be fairly crisp and bright in color (aside from tasting better, this means they have retained most of their valuable nutrients too!).

  10. Serve hot from the wok and enjoy!