Asparagus and Mushroom Stir Fry
Vegetarian time!
Sometimes, I’m just not in the mood for heavy dinners or weighty starch. I’ve been eating rice every day for the past week and I need to stop. My stomach is begging to be reset. Don’t get me wrong, I love the full feeling, but with the rate I’m going….I’ll gain another 100 pounds.
I flipped through my vegetarian cookbook for some inspiration and saw three different recipes: Asparagus Stir Fry with Sesame Seeds, Mushroom Stir Fry with Hot Pepper, and Vegetable Stir Fry with Ginger. I didn’t have all the ingredients for each recipe, but I had enough to combine them all. I julienned the asparagus and quartered the button mushrooms. We all know mushrooms dissolve into nothing when sauteed, so I cut them up bigger. Asparagus becomes tender quicker than you would think, as hard as it is.
This is also the first time I’ve used my fish sauce. The recipe said to sprinkle some on at the very last minute. I thought I was going to eat fish-y vegetables, but it was as if there was no fish in it. Fish sauce? no fish taste? Instead, it was tangy. With the soy sauce, it went very well. The amount of ginger I used didn’t do much. If I used more, it would have been much better. There was a surprise ingredient, too. Sugar! It makes sense. Sugar helps to sweeten the vegetables and slightly carmelize them. It didn’t take very long to cook at all. Maybe 10 minutes. You do need to stay on top of it, though. As with all stir fry, you actually have to be there to “stir” it.
Asparagus and Mushroom Stir Fry
The bright green from the asparagus goes wonderfully with the deep browns of the mushrooms. Its so colorful that it is fun to eat. Feel free to eat it with rice. But it is just as delicious on its own.
ASPARAGUS AND MUSHROOM STIR FRY
3 tbsp oil
1 tsp red pepper flakes
2 tsp grated ginger
2 garlic cloves, minced
1 bunch asparagus, julienned
2 cups of mushrooms (1 small box), quartered
1 tsp of sugar
1 tbsp soy sauce
1 tsp fish sauce
1. Heat oil in wok or frying pan. Add the garlic, ginger, and red pepper flakes.
2. When garlic becomes slightly browned, lower heat and add asparagus and mushrooms. (Add more oil as needed to prevent burning)
3. Stir Fry for 3 – 4 minutes, then add the sugar.
4. When asparagus are tender but still have a bite, and the mushrooms are about to wilt, remove from heat.
5. Add the soy sauce and fish sauce. Stir once more and serve hot.
Asparagus and Mushroom Stir Fry
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