Saturday, May 17, 2008

Mushroom Asparagus Stir Fry

Have you noticed all the beautiful asparagus available lately? We made a great lunch out of a couple bunches of asparagus today! I altered the recipe for "Stir-Fried Asparagus with Sesame Seeds" from Gourmet Vegetarian by Jane Price and came up with what you see pictured here. It was sooo tasty! Here's what I did:
  • 750 g (1 lb 10 oz) asparagus, trimmed
  • 1 package sliced mushrooms
  • 1 tablespoon sesame seeds
  • 2 tablespoons sesame oil
  • 1 garlic clove, finely chopped
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon sugar
  • 2 teaspoons sesame oil (separate from the 2 tablespoons)
  • 1 tablespoon Bragg
  1. Cut the asparagus into 5 cm (2-inch) pieces.
  2. Heat a wok or frying pan. Add the sesame seeds and stir-fry over high heat for 2 minutes, or until golden. Remove from the wok and set aside.
  3. Heat 2 tablespoons oil in the wok and add the mushrooms, garlic, and ginger. Let the moisture cook out of the mushrooms and add the asparagus. Stir-fry over high heat for 3 minutes, or until almost tender. Sprinkle the veggies with 1/2 teaspoon pepper and add the sugar. Stir-fry over high heat for 1 minute.
  4. Sprinkle with the sesame oil, soy sauce and sesame seeds and serve.

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