Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, garlicky asparagus and mushroom stirfry. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Garlicky Asparagus and Mushroom Stirfry is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Garlicky Asparagus and Mushroom Stirfry is something that I have loved my entire life.
EASY asparagus and mushroom stir-fry with a tasty, simple garlic sauce! Great side dish for any Asian-inspired meal. (Vegan, gluten-free) Garlicky Asparagus and Mushroom Stirfry instructions. In a wide, heavy bottom pan, take the olive oil, and place on high heat.
To begin with this particular recipe, we must prepare a few ingredients. You can have garlicky asparagus and mushroom stirfry using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Garlicky Asparagus and Mushroom Stirfry:
- Make ready 1 bunch Asparagus stalks
- Take 10 Baby bella mushrooms, quartered
- Make ready 8 clove garlic, finely minced
- Make ready 1 tsp red chilli flakes
- Get 1/4 tsp salt, or to taste
- Prepare 1/4 tsp freshly ground black pepper
- Take 1/2 tsp lime juice
- Take 1 tsp chopped parsley
- Prepare 2 tsp olive oil, extra virgin
- Prepare Garnish
- Get 1 small parsley leaf
- Make ready 1 small green onion, sliced lengthwise
In a wide, heavy bottom pan, take the olive oil, and place on high heat. Once hot, the oil slightly thins, and spreads on the pan. Put your chopped asparagus aside in a heat-proof pan and then add the boiling water to blanch your asparagus for about a minute. Lubricate your wok again with a ladle of oil, take out excess leaving a tablespoon, then add the garlic, ginger, chopped green onions, and Chinese cooking wine and stir fry for a few seconds.
Steps to make Garlicky Asparagus and Mushroom Stirfry:
- In a wide, heavy bottom pan, take the olive oil, and place on high heat. Once hot, the oil slightly thins, and spreads on the pan.
- Add the minced garlic, and lower the heat to medium. Fry the garlic for about a minute until the aroma changes. The garlic shouldn't go brown.
- In the meantime, prep the asparagus. Break the hard "woody" portion of the stock by naturally bending the stalks. Then, chop the remaining portion of the stalks diagonally, to get the beautiful slices shown in the picture. Do not discard the "spear tip" of the asparagus, that is also usable in the dish. The woody part of the stalk is inedible, and can be discarded, unless you are planning to make a soup of some kind - the stalks are a great ingredient for the stock, in that case.
- Add the chopped asparagus into the garlic flavored oil. Sauté the asparagus stems for about 2 minutes. Add the seasoning (salt and pepper)
- Once the asparagus is about half done (2 minutes), add the mushrooms.
- Sauté for another 2-3 minutes. Then add the lime juice and the chilli flakes.
- Stir fry for another 2 minutes. Asparagus should still be green, tender, and yet have a crunch. Add the parsley. Plate it onto the serving dish.
- Garnish with the parsley leaf and the green onions.
- Serve warm - right off the pan, if you can :) Enjoy!
In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. The Best Shrimp Asparagus Stir Fry Recipes on Yummly Vegan Asparagus, Mushroom and Tofu Stir- fry! Quickly seared, on high heat for a short amount of time leaves it snappy, flavorful and vibrantly green.
So that is going to wrap it up with this special food garlicky asparagus and mushroom stirfry recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
