Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, garlicky asparagus and mushroom stirfry. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Garlicky Asparagus and Mushroom Stirfry is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Garlicky Asparagus and Mushroom Stirfry is something that I have loved my whole life.
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.
To get started with this particular recipe, we must prepare a few components. You can cook garlicky asparagus and mushroom stirfry using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Garlicky Asparagus and Mushroom Stirfry:
- Make ready Asparagus stalks
- Prepare Baby bella mushrooms, quartered
- Get garlic, finely minced
- Get red chilli flakes
- Make ready salt, or to taste
- Prepare freshly ground black pepper
- Prepare lime juice
- Make ready chopped parsley
- Make ready olive oil, extra virgin
- Make ready Garnish
- Take parsley leaf
- Take 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.
Steps 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’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
