Asparagus And Shiitake Stir Fry Recipes

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ASIAN ASPARAGUS AND MUSHROOMS



Asian Asparagus and Mushrooms image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Steps:

  • Cut 1 bunch asparagus into thirds. Heat 2 teaspoons sesame oil in a skillet over medium heat. Cut a 1-inch piece ginger into matchsticks, add to the skillet and cook, stirring, 1 minute. Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute. Season with salt and pepper.

ASPARAGUS AND SHIITAKE STIR-FRY



Asparagus and Shiitake Stir-Fry image

This earthy, satisfying stir-fry of shiitake mushrooms, asparagus, and toasted sesame seeds can serve as a colorful side dish or a light lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 5

1 tablespoon dark sesame oil
1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1 1/2-inch lengths
8 ounces fresh shiitake mushrooms, trimmed and sliced into 1/2-inch-thick pieces
1 tablespoon sesame seeds, toasted
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.

ASPARAGUS-PEPPER STIR-FRY



Asparagus-Pepper Stir-Fry image

This colorful vegetable stir-fry is high in vitamins A and C, and it's so easy to make.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

1 lb fresh asparagus spears
1 teaspoon canola oil
1 medium red, yellow or orange bell pepper, cut into 3/4-inch pieces
2 cloves garlic, finely chopped
1 tablespoon orange juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger

Steps:

  • Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
  • In 10-inch nonstick skillet or wok, heat oil over medium heat. Add asparagus, bell pepper and garlic; cook 3 to 4 minutes or until crisp-tender, stirring constantly.
  • In small bowl, mix orange juice, soy sauce and ginger until blended; stir into asparagus mixture. Cook and stir 15 to 30 seconds or until vegetables are coated.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 3 g, TransFat 0 g

HALIBUT-ASPARAGUS STIR-FRY



Halibut-Asparagus Stir-Fry image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Combining Asian flavors with meaty fish and tender-crisp veggies is a really good idea.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 lb halibut, swordfish or tuna fillet, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, finely chopped
1 teaspoon finely chopped gingerroot
1 box (10 oz) frozen asparagus cuts, thawed, drained
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 medium tomato, cut into thin wedges
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
Additional reduced-sodium soy sauce, if desired

Steps:

  • Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add fish, onion, garlic, gingerroot and asparagus; cook and stir 2 to 3 minutes or until fish almost flakes with fork.
  • Carefully stir in remaining ingredients. Cook until fish flakes easily with fork and mixture is thoroughly heated. Serve with additional soy sauce.

Nutrition Facts : Calories 155, Carbohydrate 11 g, Cholesterol 60 mg, Fiber 3 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg

ASPARAGUS MUSHROOM BEEF STIR-FRY



Asparagus Mushroom Beef Stir-Fry image

You can now find sliced fresh shiitake mushrooms in the produce section of your local grocery store.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
2 cups cut fresh asparagus (1-inch pieces)
1 can (8 ounces) sliced water chestnuts, drained
1/3 pound sliced fresh shiitake mushrooms
1 teaspoon minced garlic
2 teaspoons sesame oil
2 tablespoons cornstarch
1-1/2 cups beef broth
1/3 cup hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1 large tomato, chopped
Hot cooked rice, optional

Steps:

  • In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts, mushrooms and garlic in oil for 5 minutes or until crisp-tender. , In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.

Nutrition Facts :

QUICK ASPARAGUS STIR-FRY



Quick Asparagus Stir-Fry image

One of my favorite quick recipes for green asparagus, stir-fried with garlic and olive oil. A squeeze of fresh lemon juice brightens the asparagus up at the end.

Provided by Toi

Categories     Side Dish     Vegetables     Asparagus

Time 11m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
1 clove garlic, minced
1 pound asparagus, trimmed and cut into 1 1/2-inch diagonal pieces
salt
1 squeeze lemon juice, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 4.8 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 41.3 mg, Sugar 2.1 g

ASPARAGUS STIR-FRY



Asparagus Stir-Fry image

Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful asparagus stir-fry. Even folks who don't like veggies will enjoy this dish. -Judy Stashko, Mayerthorpe, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon cornstarch
1/2 teaspoon sugar
3 tablespoons chicken broth
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon minced fresh gingerroot
8 fresh asparagus spears, trimmed and cut into 2-1/2-inch pieces
1/2 cup sliced fresh mushrooms
1/2 cup julienned carrot
1/4 teaspoon minced garlic
1 tablespoon canola oil

Steps:

  • In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and ginger until blended; set aside. , In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot and garlic in oil until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 112 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 412mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BAKED ASPARAGUS WITH SHIITAKE, PROSCIUTTO AND COUSCOUS



Baked Asparagus With Shiitake, Prosciutto and Couscous image

In this satisfying, set-it-and-forget-it spring dinner, asparagus, mushrooms and prosciutto are steamed in a parchment packet under low heat. The technique was inspired by a recipe in Paula Wolfert's "The Slow Mediterranean Kitchen: Recipes for the Passionate Cook." The parchment insulates the ingredients, while keeping the temperature steady and allowing the flavors to mingle. Here, the result is tender asparagus infused with earthy and sweet flavors from the mushrooms and prosciutto alike.

Provided by Melissa Clark

Categories     dinner, easy, weekday, one pot, main course, side dish

Time 1h20m

Yield 2 main-course servings, or 4 side-dish servings

Number Of Ingredients 9

1 pound asparagus, ends trimmed
1/4 pound shiitake mushrooms, stems removed, sliced 1/4-inch thick
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
1/2 teaspoon kosher salt
Black pepper
Grated nutmeg
3 tarragon sprigs
3/4 cup whole-wheat couscous

Steps:

  • Heat oven to 200 degrees. Line a baking sheet with parchment paper (it should be twice as long as the pan). Lay asparagus in a pile in the center. Scatter mushrooms and prosciutto on top. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, the pepper and nutmeg. Toss vegetables to coat evenly. Lay tarragon over top.
  • Fold parchment to completely enclose vegetables, and staple top and sides shut (or tie up with string). Transfer pan to oven and bake for 1 hour. Asparagus should be just cooked through. If too crisp, return to oven until done to taste.
  • In a small pot over medium-high heat, bring 3/4 cup plus 3 tablespoons water, 2 teaspoons olive oil and remaining salt to a simmer. Stir in couscous and remove pot from heat. Cover and let stand for 5 minutes. Fluff with fork.
  • Spoon couscous onto serving plates and drizzle with oil. Divide prosciutto and vegetables, and their juices, among the plates and serve.

FETTUCCINE WITH SHIITAKES AND ASPARAGUS



Fettuccine with Shiitakes and Asparagus image

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

Provided by Chris Fischer

Categories     Mushroom     Dinner     Lunch     Asparagus     Spring     Summer     Noodle     Bon Appétit     Massachusetts     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, divided
1 bunch asparagus, trimmed, cut into 2" pieces
Kosher salt, freshly ground pepper
2 tablespoons unsalted butter
8 ounces shiitake mushrooms, stems removed, caps sliced
1 small shallot, finely chopped
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
12 ounces dried or 1 pound fresh fettuccine
3 ounces Parmesan, grated (about 3/4 cup), plus more for serving
4 large egg yolks*

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add asparagus, season with salt and pepper, and cook, stirring occasionally, until just tender, about 4 minutes. Transfer to a plate.
  • Heat butter and remaining 1 tablespoon oil in same skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, tossing often, until tender, about 5 minutes. Add shallot and cook, tossing occasionally, until softened, about 2 minutes. Toss in oregano, thyme, and asparagus.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Add pasta, 1/2 cup pasta cooking liquid, and 3 ounces Parmesan to skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
  • Divide pasta among plates and top each with a yolk and more Parmesan.

ASPARAGUS RISOTTO WITH SHIITAKE MUSHROOMS



Asparagus Risotto With Shiitake Mushrooms image

This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I won't change the recipe itself, though! Recipe By :Michael Chiarello

Provided by Aunt Cookie

Categories     Short Grain Rice

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 15

4 cups chicken stock
1 bunch asparagus, about 1 pound
1/4 cup extra virgin olive oil
2 cups sliced shiitake mushrooms
salt & freshly ground black pepper
1 cup finely chopped onion
1 tablespoon minced garlic
1 cup arborio rice
1/2 cup dry white wine
1 1/2 teaspoons finely chopped fresh thyme
1 tablespoon unsalted butter
1/4 cup coarsely grated Fontina cheese
3/4 cup freshly grated parmesan cheese
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons freshly grated lemon zest

Steps:

  • Pour the stock into a saucepan, place over high heat, and bring to a boil.
  • Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
  • Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
  • Dip out and discard the stems.
  • Slice the spears 1/4 inch thick on the diagonal.
  • Set aside.
  • Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
  • Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
  • Then season with salt and pepper, and sauté until brown, about 5 minutes.
  • Remove to a plate.
  • Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
  • Add the garlic and cook briefly.
  • Add the rice and stir until the grains look pearly white, about 2 minutes.
  • Add the wine, if using, and cook until the pan is nearly dry.
  • Adjust the heat so the rice cooks at a slow simmer.
  • Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
  • Season lightly with salt and pepper now so the flavor permeates the rice.
  • Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
  • Stir in the thyme, mushrooms, and sliced asparagus tips.
  • Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
  • Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
  • Taste for seasoning.
  • Dust with Parmesan before serving.
  • Pass more cheese at the table.

ASPARAGUS AND SHIITAKE RISOTTO



Asparagus and Shiitake Risotto image

Categories     Mushroom     Rice     Vegetable     Sauté     Parmesan     Asparagus     White Wine     Spring     Simmer     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 10

5 cups chicken broth (40 fluid ounces)
1 cup water
1 pound thin to medium asparagus, trimmed and cut into 1/4-inch-thick slices, leaving tips 1 1/2 inches long
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch-thick slices
1 small onion, finely chopped
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
2 ounces Parmigiano-Reggiano (1 cup)

Steps:

  • Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
  • Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
  • Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
  • Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)
  • Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.

ASPARAGUS STIR-FRY



Asparagus Stir-Fry image

This is a great way to serve asparagus. Even people that don't really like asparagus like this!

Provided by LEXJAM

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 8

Number Of Ingredients 10

½ cup chicken broth
1 tablespoon sherry
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 tablespoon cornstarch
¼ teaspoon sugar
¼ teaspoon dry mustard
¼ teaspoon salt
1 tablespoon vegetable oil
2 pounds fresh asparagus, trimmed and cut into 1 inch pieces

Steps:

  • In a bowl, mix the broth, sherry, soy sauce, cider vinegar, cornstarch, sugar, dry mustard, and salt.
  • Heat the oil in a skillet over medium heat. Mix the asparagus into the skillet, coating with the oil. Cook and stir 5 minutes, until tender but firm. Pour the broth mixture over the asparagus, and continue cooking 5 minutes, until thickened and heated through.

Nutrition Facts : Calories 45.8 calories, Carbohydrate 5.9 g, Fat 1.9 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 199.1 mg, Sugar 2.3 g

SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS



Sauteed Asparagus With Shiitake Mushrooms image

I have been looking for recipes that contain Shiitake mushrooms. I discovered this recipe on Recipelink.com

Provided by Bev I Am

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces pencil thin fresh asparagus, trimmed
8 ounces fresh shiitake mushrooms, stems removed and sliced
1/4 cup unsalted butter
1/3 cup minced shallot (use onion if shallots are unavailable)
2 teaspoons ground ginger
1/2 teaspoon salt
black pepper
1/4 cup dry vermouth or 1/4 cup sherry wine
1 teaspoon orange zest, slices chopped

Steps:

  • Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
  • Melt the butter in wok& add the shallots& ginger.
  • Sauté until just tender.
  • Add the asparagus& mushrooms.
  • Season w/ salt& pepper& cook for 2 minutes.
  • Add the vermouth& cover.
  • Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
  • Cook 1 more minute.

FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS



Fettuccine With Asparagus And Shiitake Mushrooms image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 main-course servings

Number Of Ingredients 9

1 1/2 pounds asparagus, tough stalks trimmed and all stalks cut into 3/4-inch pieces
1 pound fettuccine
2 tablespoons olive oil
1 garlic clove, minced
3 shallots, chopped
6 shiitake mushrooms, sliced
Coarse salt and freshly ground pepper to taste
2 tablespoons parsley, chopped
Freshly grated Parmesan cheese

Steps:

  • Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
  • Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
  • Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
  • Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.

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From myrecipes.com
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PORK AND ASPARAGUS STIR-FRY RECIPE | MYRECIPES
Heat a wok or large skillet over high heat. Add canola oil; swirl to coat. Add garlic and ginger; stir-fry 30 seconds or until fragrant. Add pork mixture to pan; stir-fry 3 minutes or until browned. Add bell pepper, onion, and asparagus; stir-fry 3 minutes or until crisp-tender. Add stock mixture and salt; bring to a boil.
From myrecipes.com
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CHICKEN & ASPARAGUS STIR-FRY: QUICK & EASY RECIPE - THE WOKS OF …
2021-04-18 Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside. Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus.
From thewoksoflife.com
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ASPARAGUS AND SHIITAKE STIR-FRY WITH PEANUT SAUCE RECIPE | EAT YOUR …
Asparagus and shiitake stir-fry with peanut sauce from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest (page 33) …
From eatyourbooks.com
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RECIPE DETAIL PAGE | LCBO
A simple stir-fry that can be done ahead of time and served at room temperature or reheated. 1. Trim asparagus and break off hard end. Cut in 2-inch (5-cm) lengths. Slice shiitake mushrooms. 2. Heat oil in skillet over medium-high heat. Add garlic and stir-fry for 30 seconds. Add asparagus and mushrooms and stir-fry for 1 minute or until ...
From lcbo.com
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PAN-ROASTED ASPARAGUS WITH SHIITAKE MUSHROOMS AND CHERRY …
Heat 2 tablespoons of the olive oil in a large oven-proof saute pan over medium-high heat. When the oil is hot, add the shallot and cook for 30 seconds. Add the asparagus and cook for 3 minutes. Push the asparagus to one side of the pan, and add the remaining 1 tablespoon olive oil and the shiitake mushrooms. Cook for 3 to 4 minutes, allowing ...
From cookingchanneltv.com
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SHRIMP & SHIITAKE STIR-FRY RECIPE | EATINGWELL
Step 1. Combine sherry (or rice wine), oyster sauce, hot sauce and cornstarch in a small bowl. Advertisement. Step 2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp in a single layer and cook, turning once, until pink and curled, 1 to 2 minutes per side. Transfer to a plate.
From eatingwell.com
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10 BEST ASPARAGUS STIR FRY VEGETARIAN RECIPES | YUMMLY
2022-05-18 Shiitake Asparagus Stir Fry With Toasted Cashews and Wasabi Avocado Cream [Vegan, Gluten-Free] One Green Planet fresh coriander, tamari, water, wasabi powder, asparagus, garlic and 9 more Vegetable Stir Fry KitchenAid
From yummly.com
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ASPARAGUS, JICAMA, AND SHIITAKE STIR-FRY RECIPE | EAT YOUR BOOKS
Save this Asparagus, jicama, and shiitake stir-fry recipe and more from The Best of Gourmet 1999: Featuring the Flavors of Spain to your own online collection at EatYourBooks.com
From eatyourbooks.com
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ASPARAGUS AND GRILLED SHIITAKE WITH SOY VINAIGRETTE RECIPE
Step 1. Light a grill. In a small bowl, mix the 2 tablespoons of olive oil with the soy sauce, lemon juice, vinegar and tarragon and season with salt and pepper. Advertisement. Step 2. Brush the ...
From foodandwine.com
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GINGER CHICKEN STIR-FRY WITH ASPARAGUS AND SHIITAKE MUSHROOM
Heat remaining 1 tbsp. oil in wok. Add vegetables and mushrooms; stir-fry 5 minutes or until tender-crisp. Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 2 minutes or until thickened. Add chicken; stir-fry …
From bigoven.com
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STEAK, SNAP PEA, AND ASPARAGUS STIR-FRY RECIPE | BON APPéTIT
2018-05-29 Step 5. Heat 2 Tbsp. vegetable oil in a large skillet, preferably stainless steel, over medium-high. When oil shimmers across surface of skillet, add …
From bonappetit.com
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WEEKEND RECIPE: STIR-FRIED ASPARAGUS WITH SHIITAKE …
4 ounces shiitake mushrooms, stemmed and sliced thin. 2 scallions, green parts only, sliced thin on bias. Combine water, soy sauce, sherry, sugar, ginger, and sesame oil in bowl. Heat vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty ...
From kcet.org
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Top Asked Questions

How long should you stir fry asparagus?
Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm.
How do you cook shiitake mushrooms and asparagus?
Add 3 cups quartered shiitake mushroom caps and 1 sliced garlic clove and cook, stirring, 2 minutes. Add the asparagus and 1/3 cup water; bring to a boil, cover and cook until crisp-tender, 3 minutes. Add 1 tablespoon each soy sauce and butter; cook, stirring, 1 minute.
How do you cook stir fry in a wok?
Heat a wok over high heat, add oil and ginger and stir-fry until fragrant (30 seconds). Reduce heat to medium, add chilli and garlic and stir-fry (1 minute), then increase heat to high, add asparagus and mushroom and stir-fry until coated and hot (30 seconds to 1 minute).
What is the best stir fry recipe you have ever made?
Heat a wok or large skillet over high heat. Add canola oil; swirl to coat. Add garlic and ginger; stir-fry 30 seconds or until fragrant. Add pork mixture to pan; stir-fry 3 minutes or until browned. Add bell pepper, onion, and asparagus; stir-fry 3 minutes or until crisp-tender. Add stock mixture and salt; bring to a boil.

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