Asparagus Stir-Fry



Recipe Information

Total Time: 

30 minutes



It takes three years for a good harvest of asparagus once it's been planted. But it's so worth the wait. This stir-fry takes full advantage of asparagus' distinctive and delicious flavor.


  • 1 tablespoon sesame oil
  • 1 tablespoon canola or vegetable oil
  • 1/4 pound carrots, peeled and sliced into thin rounds
  • 1/2 small yellow onion, sliced into thin half-moons
  • 1/2 each red and yellow peppers, cut into thin strips
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 4 ounces button mushrooms, sliced
  • 4 ounces canned bamboo shoots, drained
  • 1 pound asparagus, trimmed and sliced into 3-inch pieces


  • 3 tablespoons tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon toasted sesame seeds


  1. Whisk the sauce ingredients together in a small bowl and set aside.
  2. In a wok or large skillet, heat the sesame and canola oils over medium high heat. Saute the carrots and onions for 2 minutes, and then add the garlic, ginger and peppers and saute for another 2 minutes. Add the mushrooms, bamboo shoots and asparagus and saute for another 2-3 minutes until the asparagus is just beginning to get tender.
  3. Add sauce, toss well with the vegetables and heat through.
  4. Serve warm over steamed rice.

Optional: Add leftover cooked meats, seaweed, tofu or seitan if you like.

Serving Suggestion

Create an Asian inspired meal by adding a rice like Jasmine or Japonica, with green tea and ginger cookies or mango sorbet for dessert. The stir-fried vegetables make a great side dish for fish or ginger and tamari-marinated chicken, pork or tofu.

Nutritional Information

Calories: 117, Fat: 5 g, Cholesterol: 0 mg, Sodium: 408 mg, Carbohydrate: 17 g, Dietary Fiber: 4 g, Protein: 4 g