Mushroom and Asparagus Stir-Fry

Sometimes you just have to make a stir-fry. Or as I like to call them…. “everything-but-the-kitchen-sink” concoctions. A.k.a. quickest, easiest, healthiest, most delicious meals for a lazy Monday night….

I really should have used that as the title of this post. Dang.

As I have shared with you many of my stir-fry recipes, I’ll just go over quickly the basics of creating the perfect stir-fry… again.

1) Mise-en-place.  Make sure everything is prepared before you even turn the pan on.  Vegetables are chopped, sauces are ready (even measured out, if you think that’ll keep you more organized), etc.

2) Medium – high heat.  True stir-fry champions crank the heat way up, but you must be willing to keep your ingredients moving around – otherwise, it’ll burn quickly.  If you have a little ADD, then keep it at a moderate heat.  Nobody wants to eat burnt vegetables.

3) Layer in the your flavour base starting with onions, then garlic and ginger.  The onions will act as a protective layer so the garlic and ginger do not burn.

4) Layer the ingredients according to cooking time.  The harder vegetables go in first – as they take longer to cook, the softer vegetables last.  **this does not include, garlic, ginger, onions – as they are your flavour base.**

Mushroom & Asparagus Stir-Fry
Serves 2

Ingredients;
  • 1/2 a red onion, 1/2-in dice
  • 3 cloves garlic, chopped finely
  • 1-in piece of fresh ginger, peel removed, chopped finely
  • 1/2 lb. cremini mushrooms, thinly sliced (any type of mushroom will work)
  • 1 bunch asparagus, woody ends removed, cut into bite size pieces
  • A couple dashes of Lea & Perrins Worchestershire Sauce
  • A couple dashes of habanero hot sauce (or your favourite hot sauce)
  • Freshly ground pepper, generous
  • 2 handfuls fresh baby spinach
  • Coconut oil, for stir-frying
  • 1 green onion, white parts, sliced on a diagonal, for garnish
Method; 

Bring a wok to medium-high heat, and add a tablespoon or so of coconut oil.  Let melt.  When hot, toss in your onion, then garlic and ginger.  Let sweat for a minute or two. 
Toss in your mushrooms and do not stir for a minute.  This will allow the mushrooms to gain a little golden brown colour and deepen their flavour.  After the minute the ingredients a toss. 
Add in your asparagus, worchestershire, and hot sauce.  Mix around for a minute or two until you are happy with the texture (doneness) of your vegetables. 
Cut the heat, and toss in your spinach.  Fold through to wilt a little bit.  Crack in your pepper and serve topped with some green onion.

I opted to have this with a chicken thigh, but it would be great alone or with any other of your favourite proteins.  The Worchestershire Sauce was an addition because I didn’t have an Soya Sauce on hand… they’re both salty, so why not? It was quite lovely actually. 🙂

If you’re feeling quite as crappy as I’m feeling today, you may want to try this recipe out.  If I wasn’t hell bent on making my Chicken and Ginger Detox Soup tonight – to try and make myself feel better – I would definitely be taking a crack at this one again.

XOX
Ally

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