Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, garlicky asparagus and mushroom stirfry. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Easy asparagus and mushroom stir-fry with a tasty, simple garlic sauce! Beautiful pairing for your Asian-inspired meals! Of course feel free to change it up using your own favorite stir-fry ingredients. Snow peas, onion, bell pepper, bok choy, broccoli, celery.
Garlicky Asparagus and Mushroom Stirfry is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Garlicky Asparagus and Mushroom Stirfry is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Take 1 bunch Asparagus stalks
- Make ready 10 Baby bella mushrooms, quartered
- Get 8 clove garlic, finely minced
- Get 1 tsp red chilli flakes
- Take 1/4 tsp salt, or to taste
- Get 1/4 tsp freshly ground black pepper
- Make ready 1/2 tsp lime juice
- Prepare 1 tsp chopped parsley
- Prepare 2 tsp olive oil, extra virgin
- Prepare Garnish
- Make ready 1 small parsley leaf
- Get 1 small green onion, sliced lengthwise
This tasty chicken, mushroom and asparagus dish served with rice is perfect Meanwhile, in small bowl, mix stir-fry sauce and oyster sauce. This is a simple but good stir-fry recipe for asparagus. What I like about this is how the asparagus is cooked yet still crisp; there's nothing more I hate than soggy vegetables. Asparagus and mushrooms are each vegetables that, individually, are packed with so much flavour.
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!
What I like about this is how the asparagus is cooked yet still crisp; there's nothing more I hate than soggy vegetables. Asparagus and mushrooms are each vegetables that, individually, are packed with so much flavour. But when you combine the two and add garlic in the mix, the flavour is impeccable. The freshness of the asparagus complements the earthy mushrooms. A stir-fry of tender chicken, bright green asparagus and earthy shiitake mushrooms.
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