Asparagus and Mushroom Stir-Fry

Introduction:

This Asparagus and Mushroom Stir-Fry is a simple and flavorful vegan dish that pairs well with a variety of Asian-inspired meals. With a savory garlic sauce, this stir-fry makes for a quick and nutritious side dish. You can also easily customize it by adding your favorite vegetables or serving it alongside rice or quinoa.

Ingredients:

• 1 lb. fresh asparagus (woody ends removed, cut into 1-inch pieces)
• 1 lb. mushrooms (cremini, or your favorite variety, halved or quartered)
• 2-3 green onions (sliced)
• 1 Tbsp. toasted sesame oil (optional, can be omitted for oil-free version)
• 2 tsp. sesame seeds (for garnish)

For the Garlic Sauce:

• 1/2 cup vegetable broth
• 2 Tbsp. tamari (or soy sauce)
• 2-3 cloves garlic (minced)
• 1/2 tsp. freshly grated ginger
• 1 Tbsp. cornstarch (or arrowroot powder)

Instructions:

1. Prepare the sauce: In a small bowl, combine the vegetable broth, tamari, garlic, ginger, and cornstarch. Stir until smooth and set aside.
2. Sauté the mushrooms: In a large skillet or wok, heat sesame oil over medium-high heat. Add the mushrooms and cook for 3-4 minutes until they begin to brown and release moisture.
3. Add the asparagus and green onions: Stir in the asparagus and green onions, cooking for another 3-4 minutes, stirring often until the asparagus is tender but still crisp.
4. Add the sauce: Re-stir the sauce and pour it into the skillet. Cook for 2-3 minutes, stirring to coat the vegetables evenly in the sauce, until the sauce thickens.
5. Garnish and serve: Remove from heat, garnish with sesame seeds, and serve hot. Enjoy on its own or paired with rice or quinoa.

Conclusion:

This asparagus and mushroom stir-fry is a quick, healthy, and versatile side dish. The garlic sauce adds a perfect balance of umami and savory flavors, complementing the tender asparagus and mushrooms. It’s an excellent choice for a vegan, gluten-free meal that can be customized with other vegetables and served with your favorite grains.