Asparagus Stir-Fry

It takes three years for a good harvest of asparagus once it's been planted. But it's so worth the wait. This stir-fry takes full advantage of asparagus' distinctive and delicious flavor.

1 tablespoon sesame oil

1 tablespoon canola or vegetable oil

1/4 pound carrots, peeled and sliced into thin rounds

1/2 small yellow onion, sliced into thin half-moons

1/2 each red and yellow peppers, cut into thin strips

1 tablespoon minced garlic

1 tablespoon minced ginger

4 ounces button mushrooms, sliced

4 ounces canned bamboo shoots, drained

1 pound asparagus, trimmed and sliced into 3-inch pieces

3 tablespoons tamari

1 tablespoon rice wine vinegar

1 tablespoon honey

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon toasted sesame seeds


  1. Whisk the sauce ingredients together in a small bowl and set aside.
  2. In a wok or large skillet, heat the sesame and canola oils over medium high heat. Sauté the carrots and onions for 2 minutes, and then add the garlic, ginger and peppers and sauté for another 2 minutes. Add the mushrooms, bamboo shoots and asparagus and sauté for another 2-3 minutes until the asparagus is just beginning to get tender.
  3. Add sauce, toss well with the vegetables and heat through.
  4. Serve warm over steamed rice.

Optional: Add leftover cooked meats, seaweed, tofu or seitan if you like.

Serving Suggestion

Serve over white or brown Jasmine rice.


Yield: 6 servings