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Stir-Fry Stems: Asparagus and Mushroom Stir-fry

7 months ago

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Vegetable dishes may seem like they’re always the supporting role in any table spread but this Asparagus and Mushroom Stir-fry might change everyone’s mind with its mix of salty-savory sauce. The recipe can even be used for other mushroom varieties like shiitake, oyster, and straw. Addition of meat is optional but enjoy this meat-free dish as is—flavorful and satisfying.

 

ASPARAGUS AND MUSHROOM STIR-FRY

Makes 4 servings

 

3 cups Water
½ tsp Salt
8-10 stalks Fresh asparagus, halved (cut and discard bottom stalks first)
2 Tbsps Butter
½ Onion, chopped
¼ tsp Grated fresh ginger
8-10 Medium-sized fresh shimeji mushrooms, sliced
3 Tbsps Water
1 pack Enoki mushrooms, ends cut off
1 cup Tofu cubes, fried
2 tsps Brown sugar
2 Tbsps Soy sauce
Salt and ground black pepper, to season
½ tsp Sesame oil
½ tsp Toasted sesame seeds

1. Pour water in small pot and add salt. Bring to a boil, then drop the asparagus and simmer for 20 seconds. Quickly remove asparagus with tongs or pour into a strainer then shock in a bowl of iced water. This step keeps the asparagus crisp and bright green. Set aside.
2. In a wok, melt butter over medium-high heat and sauté onions until translucent. Add ginger and shimeji mushrooms then cook with a tablespoon of water for 2-3 minutes until mushrooms are soft.
3. Add the asparagus and enoki mushrooms then sauté for 2-3 minutes. Toss in tofu. Season with brown sugar and soy sauce. Simmer until most of the liquid has evaporated. Remove from heat and transfer to a plate.
4. Season with salt and pepper then sprinkle with sesame oil and sesame seeds. Serve immediately.

Recipe by Chef Melissa Sison-Oreta

Want to try other flavorful vegetable dishes?

Vegan Pulled “Pork” Jackfruit Sandwich

Hinatukan Gulay (Ginataang Sigarilyas)

Law-Uy

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