Asparagus & Mushroom Asian Stir-fry (Vegan & Gluten Free)

Asparagus & Mushroom Asian Stir-fry (Vegan & Gluten Free)

With asparagus being a little pricey at times, especially here in the middle east – you want to use it in a way that really shows it off. Over cooking it is not cool.

The asparagus should be tender, but crisp.

This is a simple side for any asian inspired meal. You can serve as a main with the addition of a protein of your choice – tempeh, tofu etc.

With the use of tamari sauce, as a substitute for soy sauce – makes this gluten free.

Let’s stir-fry.


Serves 4 

1/2 diced red onion
2 cloves diced garlic
1cm piece grated fresh ginger
sesame oil
250g sliced mushrooms
8 stalks asparagus (quartered)
2 sliced green spring onions

2 tbsp organic tamari sauce
1 cup organic vegetable stock
2 tbsp corn starch
1/4 tsp white ground pepper

*to serve
toasted sesame seeds
cooked brown rice

In a cup, mix the vegetable stock, tamari sauce, corn starch and white pepper.

Get your wok nice and hot. Add a splash of sesame oil, and sauté the onion for 2 – 3 mins. Add the diced garlic and grated ginger. Continue to sauté for a further minute.

Add the asparagus stalks and the sliced mushrooms. Sauté for a further 5 mins.

Gently pour in the sauce. Allow sauce to thicken and vegetables to tenderise.

Scatter with sliced spring onions.

Serve with a sprinkle of toasted sesame seeds and brown rice.

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