Asparagus Mushroom Stir-Fry
Ingredients
Stir Fry Sauce
-
2
teaspoons
soy sauce
-
1
teaspoon
sesame oil
-
1
teaspoon
rice wine vinegar
-
1
teaspoon
mirin or Chinese cooking wine (optional)
-
1
teaspoon
sugar (or honey, or sugar alternative)
-
to taste
chili flakes (optional)
Vegetables and Protein
-
8
ounces
mushrooms (sliced)
-
1
pound
asparagus (cut into 2 inch pieces)
-
1
tablespoon
ginger (chopped)
-
3
tablespoons
garlic (chopped)
-
1
pound
extra-firm tofu (or chicken or shrimp)
-
½
cup
cornstarch (optional)
-
¾
teaspoon
salt
-
¾
teaspoon
sugar (optional)
-
2–3
tablespoons
peanut oil (or coconut oil)
-
to taste
salt and pepper
Garnish
-
to taste
furikake, scallions or chives, toasted sesame seeds, chili flakes or sriracha
Instructions
- Whisk together the stir-fry sauce ingredients in a bowl and set aside.
- Prep the mushrooms, asparagus, garlic, and ginger.
- Pat dry the tofu, cut into cubes, and optionally dredge in a mixture of cornstarch, salt, and sugar.
- Heat oil in a wok over high heat, then pan-sear the tofu until golden brown and crispy. Set aside.
- In the same wok, heat more oil and stir-fry the mushrooms for a few minutes before adding asparagus, ginger, and garlic.
- Add the stir-fry sauce and fold in the crispy tofu just before serving.
- Season with salt and pepper to taste and garnish as desired.
Nutrition Facts (estimated)
Servings
2-3
Calories
349
Total fat
14.6g
Total carbohydrates
36.2g
Total protein
21.3g
Sodium
690.6mg
Cholesterol
0mg
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