Best Stir Fry Asparagus And Mushrooms Recipes

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.

ASPARAGUS STIR-FRY

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.

STIR FRIED ASPARAGUS WITH MUSHROOMS

Steps:

• Melt butter/margarine in a wok or heavy skillet. Add mushrooms and sauté, stirring until they are browned evenly.
• Add asparagus and sauté, stirring for 1 minute.
• Add salt, pepper and shallots; sauté 1/2 minute.
• Sprinkle with the coriander and serve.

ORIENTAL ASPARAGUS AND MUSHROOMS

Steps:

• Wash and trim the asparagus. Cut the asparagus into pieces about 1 inch long, reserving tips. Heat the oil in a skillet or wok until hot. Add the garlic, the asparagus and mushrooms. Stir fry for about 2 minutes (or to taste). Now add the wine, soy sauce, the asparagus tips and cashews. Mix well and stir fry for 2 more minutes. Serve warm.

TURKEY ASPARAGUS STIR-FRY

Steps:

• In a large skillet or wok, heat oil over medium-high heat. Add turkey; stir-fry until no longer pink, about 5 minutes. Remove and keep warm., Add the next 6 ingredients to pan; stir-fry until vegetables are crisp-tender, about 5 minutes. Combine water, soy sauce and cornstarch; add to skillet with water chestnuts. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return turkey to skillet and heat through. Serve with rice and tomato wedges.

ASIAN ASPARAGUS AND MUSHROOMS

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.

STIR-FRIED BEEF WITH MUSHROOMS AND ASPARAGUS

Steps:

• Cook the rice, as per package directions, while you prepare the stir-fry.
• Add 1 tbsp to a large deep frying pan. Heat oil over high heat, about 30 seconds. Add beef to pan and cook until medium, or 3-5 minutes. Remove beef from pan, and set it aside.
• Lower the heat to medium, and add the remaining 1 tbsp oil. Add onions, garlic, and ginger (if using). Stir and cook for 30 seconds, then add asparagus, mushrooms and bok choy, cook 3-4 minutes or until vegetables have softened.
• Return beef to pan. Add soy sauce, sugar (if using), and pepper, toss to coat everything in sauce. Add 1/4 water, and raise heat to high, cook until water has slightly reduced and sauce starts to thicken.
• Serve stir-fry over hot white rice.

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

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.

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!

STIR FRY ASPARAGUS AND MUSHROOMS

Steps:

• Cut asparagus at an angle into 1" pieces.
• Saute asparagus and green onion in oil for 4 minutes.
• Add mushrooms and cook 1 minute longer.
• Mix water, corn starch and soy sauce.
• Stir into asparagus until thick.
• Add tomatoes and toss.