Refreshing and slightly spicy, this Asian-inspired stir fry is both healthy and delicious. Simple to make, this dish is perfect with rice for a quick dinner after a long tiring day.
What I love about stir fry dishes are that they are so easy to make. In fact, you can substitute your ingredients with what you like. I used asparagus and shiitake mushrooms, but you can use broccoli, string beans, tofu, or whatever else you prefer. This dish is so easy to make. All you really have to do is add ingredients and stir until they’ve softened to your liking. See? Simple, right?
I’ll be honest. There are days when I’m so exhausted, or maybe just lazy, and don’t want to take long to make dinner. This recipe is perfect for that. It doesn’t take long to make, and it’s so delicious with rice. I actually had the asparagus and shiitake mushrooms stir fry with lemongrass fried rice, which is pictured below. It’ll be the next recipe!
First, wash the asparagus stalks and then chop off the bottom, about one centimeter. The bottom of asparagus is usually tough and hard to chew, that’s why we cut it off.
Now, slice the asparagus into 1 ½ – 2 inch pieces. This is so the asparagus is in bite size pieces and is easy to stir. Slice the shiitake mushrooms into thin slices.
In a medium sized pan, pour in the olive oil and allow it to heat over medium to high for about a minute. Add in the sliced asparagus and use a spatula to stir and mix the asparagus. You want to continuously do this for a few reasons. Since there are so many pieces of asparagus, you want to mix them so that the cooked ones will be moved to the top and the uncooked ones will move to the bottom, where it is hotter. You also don’t want your asparagus to burn. Pour about 1/8 cup water into the pan. This helps the asparagus cook evenly as well as becomes part of the sauce later.
Add in the shiitake mushrooms and stir to evenly mix them into the asparagus.
Now, add in the crushed red peppers, soy sauce, and chili paste with soy bean oil. Stir to evenly distribute the seasoning and sauce.
Cook for a few minutes, continuing to stir, until the asparagus and mushrooms have softened.
Plate the asparagus and shiitake mushroom stir fry and serve warm with rice.
Enjoy!
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Asparagus and Shiitake Mushroom Stir Fry | Cooking with a Wallflower
Reblogged this on food essence. and commented:
Looks perfect
Reblogged this on Favourite Gluten Free Recipes and commented:
A meal in itself…
I love asparagus, when it’s in season I have at least a bunch in my fridge every week! I usually sauté mine with portobellos I’ll have to try with shiitake. Thanks.
Simple and sounds tasty!
that reads and looks superb! Thanks for sharing
Loved this recipe! I find that if I hold an asparagus and bend it slightly at the thick end, it will snap off naturally where the woody segment ends. Also, I tried this recipe with butter and it goes really well together. I really like the colors, from a photographic point of view, and the presentation on the plate looks great!
This sounds really lovely! I do have one question though. I am extremely sensitive to hot peppers and I would assume this dish is pretty spicy because of the crushed red pepper. Is there another spice you would recommend in its place? I like a lot of flavor, but I actually get blisters from hot peppers. 😛
I personally don’t think it’s spicy, but… my taste buds are immune to spiciness. lol. Are you able to tolerate black peppers? That should be less spicy. Or you can take it out all together and use garlic. Garlic should work well with this dish. I’d say, maybe a clove or two minced? Hope that helps! =)
Thanks so much! Black pepper is fine and I have an absolute love affair with garlic. (lol) Your suggestions are just what I needed. 🙂
You’re welcome! I love garlic too! I hope you’ll like this dish when you try it =)
This looks amazing, I might try it out for my dinner today!
I hope you’ll like it!
Looking forward to trying this out!
This looks really easy to do! Asparagus is in season in Germany now so I’ll have to whip this up on my lazy day.