- 1 lb. asparagus
- 1 lb. mushrooms
- 2 Tbsp. sesame oil
- 1/2 cup vegetable broth
- 2 Tbsp. low-sodium soy sauce or tamari
- 1 tsp. sesame oil
- 2 cloves garlic, minced
- Optional: 1 Tbsp. cornstarch (for a thicker sauce)
Make the sauce: add all ingredients to a small bowl and stir to combine. Set aside.
Halve or quarter the mushrooms, and cut the asparagus into 1-2 inch pieces.
In a large skillet or wok over med-high heat, add 2 Tbsp. sesame oil.
When hot, carefully add the mushrooms and cook for about 2 minutes.
Add the asparagus. Stirring often, cook for 3-4 minutes.
Add the sauce and cook for a couple more minutes, or until vegetables reach desired tenderness.
When serving, there will be sauce remaining in the pan that I like to spoon over the veggies (or rice/quinoa if you're using!)
Recipes>>>> Asparagus and Mushroom Stir-Fry @thegardenfrazer.com