Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, garlicky asparagus and mushroom stirfry. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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.
Garlicky Asparagus and Mushroom Stirfry is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Garlicky Asparagus and Mushroom Stirfry is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have garlicky asparagus and mushroom stirfry using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Garlicky Asparagus and Mushroom Stirfry:
- Prepare 1 bunch Asparagus stalks
- Make ready 10 Baby bella mushrooms, quartered
- Prepare 8 clove garlic, finely minced
- Prepare 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
- Make ready 1 tsp chopped parsley
- Prepare 2 tsp olive oil, extra virgin
- Take Garnish
- Prepare 1 small parsley leaf
- Prepare 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.
Instructions 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!
Add asparagus; season with salt and toss to evenly coat asparagus with oil. In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened. Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through.
So that’s going to wrap it up for this exceptional food garlicky asparagus and mushroom stirfry recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
