Asparagus and Mushroom Stir-Fry

Great recipe! I made this last week and it was so simple and yummy — very fresh tasting and not heavy at all. I was hoping for a bit more substance to the sauce, so I thickened it up with a little cornstarch roux. Anyway, I just wanted to stop by and tell you thanks and I'll definitely be making this again.
  • 1 lb. asparagus 
  • 1 lb. mushrooms 
  • 2 Tbsp. sesame oil 
{For the sauce} \
  • 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