Best Asparagus Mushroom Stir Fry Recipes

CHICKEN, MUSHROOM AND ASPARAGUS STIR-FRY

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in wok or 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add chicken strips; stir-fry 5 to 6 minutes or until no longer pink in center. Remove chicken from wok; place on plate.
• Add remaining 1 tablespoon oil to wok. Add asparagus and onion; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes longer. Add water; cover and steam 2 to 3 minutes or until asparagus is tender.
• Meanwhile, in small bowl, mix stir-fry sauce and oyster sauce. Add sauce mixture and return chicken to wok; stir-fry about 1 minute longer or until hot.

ASPARAGUS MUSHROOM BEEF STIR-FRY

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.

ASPARAGUS & MUSHROOM STIR FRY

Steps:

• Wash asparagus well.
• Break off bottoms and cut spears diagonally into 1 1/2 inch pieces.
• In large frying pan, heat oil and butter over medium heat.
• Add asparagus, garlic and ginger.
• Stir fry one minute.
• Add sugar, cover and cook for 1 minute.
• Add mushrooms and stir fry for 2 minutes.
• Remove from heat and stir in soya sauce and sesame oil.
• Sprinkle with toasted sesame seeds and serve immediately.

MUSHROOM ASPARAGUS CHICKEN STIR FRY RECIPE

Steps:

• Heat stove to medium-high heat.
• Cut asparagus into 2" pieces and place in a pan or skillet.
• Chop mushrooms and place in skillet with asparagus.
• Saute in 1 Tablespoon of olive oil until asparagus goes soft.
• Set aside, and keep warm.
• Cut boneless, skinless chicken breasts. In a deep skillet combine diced chicken chunks, chicken broth, 1 Tablespoon olive oil, lemon juice, and lemon pepper.
• Cook until the chicken is cooked all the way through and there is no pink, and the juices are almost all absorbed.
• Add the vegetables into the pan with the chicken.
• Cook until the chicken is a golden brown, and everything is heated through.
• Add a dash of pepper.
• Enjoy!

CHICKEN, MUSHROOM, AND ASPARAGUS STIR-FRY

Steps:

• Cook rice according to package directions.
• Let 1 tablespoon oil get hot in a large skillet or wok over medium-high heat.
• Add the chicken and stir-fry for 5-6 minutes or until chicken is not pink.
• Transfer chicken to a plate.
• Add the other tablespoon oil to skillet.
• Stir-fry asparagus, onion, and garlic for 3 minutes.
• Add mushrooms and stir fry 3 more minutes.
• Add water, cover and steam 2-3 minutes or until asparagus is tender.
• In a little bowl, mix together the stir-fry sauce and oyster sauce.
• Add sauce to skillet and also add the chicken back to the skillet.
• Stir-fry a minute or so until heated.
• Serve over hot cooked rice.

ASPARAGUS AND MUSHROOM STIR FRY

Steps:

• * Trim asparagus and break off hard end. Cut in 2-inch lengths. * Slice shiitake mushrooms. * 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 mushrooms are slightly limp. * Stir in stock, soy and vinegar. * Bring to boil, cover pan and steam until asparagus is tender, about 2 to 3 minutes depending on thickness of asparagus. * Uncover and season with salt and pepper. * Stir in chives.

TERIYAKI ASPARAGUS AND MUSHROOM STIR FRY

Steps:

• 1. Melt the butter in a large skillet. Add the asparagus, mushrooms and shallot. Sprinkle a little salt over and stir fry until mushrooms have released their water and browned a bit. Add the garlic and stir fry 30 more seconds. Stir in the Teriyaki sauce. Garnish with sesame seeds and serve

CHICKEN, MUSHROOM AND ASPARAGUS STIR-FRY

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in wok or 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add chicken strips; stir-fry 5 to 6 minutes or until no longer pink in center. Remove chicken from wok; place on plate.
• Add remaining 1 tablespoon oil to wok. Add asparagus and onion; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes longer. Add water; cover and steam 2 to 3 minutes or until asparagus is tender.
• Meanwhile, in small bowl, mix stir-fry sauce and oyster sauce. Add sauce mixture and return chicken to wok; stir-fry about 1 minute longer or until hot.

THINK SPRING (ASPARAGUS AND MUSHROOM STIR FRY)

Steps:

• Slice mushrooms
• Dice asparagus
• Put I teaspoon coconut oil in small sauté pan, add mushrooms and asparagus. Sprinkle with garlic salt.
• Sauté on medium till mushrooms and asparagus are fork tender, and liquid is gone.
• Add diced bacon and cook till warmed though.
• Note as mushrooms cook they release some liquid this will dissappear when they are done.

MUSHROOM AND ASPARAGUS STIR-FRY WITH QUINOA

Steps:

• Bring broth to boil in medium saucepan. Add quinoa; stir. Return to boil; cover. Simmer on medium-low heat 15 min. or until quinoa is tender and liquid is absorbed.
• Meanwhile, heat 1/4 cup dressing in large saucepan on medium-high heat. Add asparagus, mushrooms, onions and garlic; cook and stir 5 to 8 min. or until asparagus is crisp-tender. Add tomatoes; cook and stir 2 min.
• Remove quinoa from heat; fluff with fork. Stir in remaining dressing. Let stand, covered, 5 min.
• Serve quinoa topped with vegetable mixture and cheese.