This simple but delicious Asparagus and Mushrooms Stir Fry in a light, Chinese-style sauce is perfect as a 15-minute side dish with every meal.
What Makes This Asparagus Stir Fry So Good?
- Fast. Done in less than 30 minutes.
- Easy. A simple Stovetop recipe.
- Low Carb. Only 6 net carbs per serving.
- Vegetarian. A great meatless dish.
- Vegan. A filling Vegan main course.
- Delicious. Stirfry sauce that is packed with flavor.
You can even add a little chicken to this dish and you've got a whole meal. No matter how you decide to eat it, you're sure to find it unbelievably tasty and easy!
Asparagus and Mushrooms Stir Fry | Keto Asparagus and Mushrooms
There are nights that I need to whip up something quick. The Instant Pot is fast, but sometimes I just want to pan fry some veggies, and that's how I came up with this Asparagus and Mushrooms Stir Fry.
The vegetables don't turn to mush and still hold all their vitamins and nutrients making this an excellent dinner or side dish for just about any night of the week.
How Do You Trim Asparagus?
You're only going to use the tender parts of the asparagus for this Asparagus and Mushrooms recipe. To prepare the asparagus, hold a stalk in both hands and snap the end.
The stalk will auto-magically break at the tender point. That's how you get tender-every-time asparagus! Also, you can speed up the process by doing this to multiple spears at the same time.
Ingredients You'll Need
- Chicken Stock (or Vegetable Stock- Provides a savory, umami-rich base that keeps the stir fry moist and adds depth to the flavor. Using vegetable stock makes it vegetarian-friendly.
- Soy Sauce- Adds saltiness and that signature Asian-style umami, balancing the mild flavors of the vegetables.
- Sesame Oil- A finishing oil with a toasty, nutty aroma that deepens the overall flavor. It’s very aromatic, so a small amount goes a long way.
- Sambal Olek- Brings a touch of heat and tang, giving the stir fry a subtle spicy kick.
- Kosher Salt- Enhances and balances all the flavors, making the dish more vibrant.
- Splenda- Provides a touch of sweetness to balance the salty, savory, and spicy components without adding sugar.
- Xanthan Gum- Works as a thickener, giving the sauce a slightly glossy, clingy texture that coats the vegetables well.
- For the Vegetables
- Olive Oil- Used to sauté and sear the aromatics and vegetables, adding richness and helping achieve a slight char.
- Minced Ginger- Bright, citrusy, and slightly spicy, ginger adds warmth and freshness to the stir fry.
- Minced Garlic- Provides a pungent, savory aroma and deep flavor that pairs perfectly with mushrooms and asparagus.
- Asparagus- The star vegetable, offering a crisp-tender texture and fresh, grassy sweetness once stir-fried.
- Portabella Mushrooms- Add a meaty, umami-rich flavor and hearty texture that makes the dish more filling and savory.
- Sesame Seeds- Used as a garnish for crunch, visual appeal, and a subtle nutty flavor that complements the sesame oil.
How To Make This Asian Mushrooms and Asparagus Stir Fry Vegetarian
You can make this dish vegetarian by simply using vegetable stock in place of the chicken stock and by subbing the oyster sauce with a vegetarian oyster sauce.
So whether you're looking for a quick and easy side dish or a vegetarian main dish, this Asparagus and Mushrooms Stir Fry is sure to impress. And this recipe is so incredibly simple to make that you might find yourself making this dish on a regular basis.
1. Make the sauce. Mix ingredients for sauce.
2. Sauté aromatics. Add the oil, garlic, ginger, and asparagus to the pan.
3. Partially cook. Cook the asparagus a little.
4. Combine. Add in mushrooms and sauce.
5. Garnish. Season with sesame seeds.
6. Serve and enjoy. Dig into your wonderful, easy asparagus and mushrooms!
Tips And Tricks
When it comes to making a flavorful asparagus and mushroom stir fry, the key is balancing textures and flavors while keeping the vegetables crisp and vibrant. Here are some tips to help you get it just right:
- Prep Before You Cook. Stir fries move quickly, so have all your ingredients chopped, measured, and ready to go before heating the pan.
- High Heat Is Your Friend. Cook over medium-high to high heat so the vegetables sear quickly, locking in flavor and preventing them from getting soggy.
- Don’t Overcook the Asparagus. Asparagus should be tender-crisp, not limp. Keep an eye on it and remove from heat as soon as it turns bright green.
Variations
One of the best things about an asparagus and mushroom stir fry is how versatile it is—you can easily adjust the ingredients and flavors to suit your preferences or dietary needs. Here are some tasty variations to try:
- Protein Boost- Add chicken, beef strips, shrimp, or tofu to make it a complete meal. Cook the protein first, set it aside, then return it to the pan when the vegetables are nearly done.
- Vegetarian/Vegan Swap- Use vegetable stock instead of chicken stock, and add plant-based proteins like tempeh or seitan for extra substance.
- Different Mushrooms- Swap portabella mushrooms for shiitake, cremini, or oyster mushrooms to bring out unique flavors and textures.
What Goes Well With Asparagus?
Asparagus actually pairs well with foods in both the sweet and salty food spectrum.
This asparagus and mushrooms dish really is so simple and so good that you're sure to throw it into regular rotation! Make sure you share it with your friends on Facebook and Pinterest to make again soon.
Ingredients
For the Sauce
- 1/2 cup (120 ml) Chicken Stock, or vegetable stock for vegetarian
- 1 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 1/2 teaspoon Sambal Olek
- 1/2 teaspoon Kosher Salt
- 1 packet Splenda
- 1/4 teaspoon Xanthan Gum
For the Vegetables
- 1 tablespoon olive oil
- 1 tablespoon Minced Ginger
- 1 tablespoon Minced Garlic
- 1 pound asparagus, woody ends snapped off
- 3 cups Portabella Mushrooms, each mushroom cut into 4 pieces
- 2 tablespoons Sesame Seeds, optional
Instructions
- In a small bowl, stir together chicken stock, soy sauce, sesame oil, sambal olek, salt, Splenda and xanthan gum. Set aside.
- Heat a 12-inch skillet and once it is hot, add in oil. To the hot oil, add ginger and garlic and stir to flavor the oil. Quickly add in asparagus and stir. Cover the skillet with a lid and cook for 1 minute.
- Remove the lid. If you have any fond at the bottom of the skillet, use about ¼ cup of water and deglaze the bottom of the pan.
- Add the mushrooms and stir to coat with the oil.
- Pour in the sauce, stir quickly, and cover immediately.
- Allow the vegetables to cook for 2 minutes. Then, sprinkle with sesame seeds, and serve.
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Nutrition
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
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Stephanie
This looks super yummy! I think I might try it with green beans and mushrooms (and add chicken). Would you recommend marinating the chicken in anything in particular first?
Also, the text above the recipe mentions oyster sauce, but I don't see it listed in the recipe? Thanks!
RhoJo
Delicious! This recipe is easy and so tasty. So glad I came across it. The sauce is to die for. This is my favorite way to eat asparagus.
Caroline
Sub for Xanthan gum? Maybe tapioca starch or arrowroot? I usually have those on hand. Also, can the Sambal Olek be easy to find in stores? Thanks!
URVASHI PITRE
Either of those will work. I linked to the sambal olek I used.
AJ Gordon
Delicious....
URVASHI PITRE
Glad to hear it!
Donna
Hi. I made this last night, and it was delicious. However, I think there's a mistake in the recipe. You show adding two tablespoons of oil to the sauce. I think the oil should instead be added to the pan when you cook the garlic and ginger. Hope this helps!
Amie
Ummm I don’t think this is vegan because of the oyster sauce. There is a vegan oyster sauce made from mushrooms though. I look forward to making this!
Amy
Think there is a way to cook this in the IP? Like sauté and then cook it? Thanks 🙂