This zesty, spicy, flavorful stir fry has earthy mushrooms, crisp asparagus, and fiery ginger for a quick weeknight meatless meal that doesn’t skimp on flavor.
1 T toasted sesame oil
2 tsp rice wine vinegar, unseasoned
2 T soy sauce
1 T maple syrup (or sweetener of your choice)
1 tsp sriracha
1/4 c water
1 tsp cornstarch
2 T vegetable oil
8 ounces shitake mushrooms, stemmed and torn into bite sized pieces
1 lb asparagus, trimmed and chopped into 2 inch pieces
2 inch piece of ginger, peeled and julienned
Sesame seeds to garnish (optional)
Make the sauce by combining the sesame oil, vinegar, soy sauce, maple syrup, sriracha, and water in a small bowl. Whisk in the cornstarch until fully incorporated and set aside.
Heat a large skillet over medium-high. Add the oil and wait for it to just start smoking. Add the mushrooms and spread into one even layer. Let cook, undisturbed for 2-3 minutes, or until they start to brown on the bottom (this will take less time the more room they have, so if you’re using a smaller pan, just be patient).
Toss in asparagus and ginger and cook, stirring occasionally for 3-4 minutes or until the asparagus is tender, but with a little bite left.
Add the sauce and turn off the heat. Stir to combine.
Serve over rice and garnish with sesame seeds.
If the mushrooms have a lot of room to spread into one even layer they will brown much faster than if they’re on top of each other. So if you have a smaller pan, just be patient. They will probably exude some liquid and look like they’re steaming for a bit, but if you don’t touch them and let the water evaporate, they’ll begin to brown.
Any size asparagus is fine here, but I prefer the thicker stalks for their flavor. If you have pencil thin asparagus, just make sure to check them a little early for doneness, so they don’t go mushy.
Keywords: quick meatless stir fry, vegetarian stir fry, asparagus mushroom stir fry, fast weeknight dinner