This mushroom and asparagus stir-fry is a quick and easy dish, great for almost any occasion from a family dinner to a healthy snack. A stir-fry is a compilation of sliced ingredients, usually vegetables, cooked in a pan. Aside from seasonings, this one has only two ingredients: shiitake mushrooms, the first recorded cultivation of which was in China in 1209 (though the name is Japanese), and asparagus, which was first depicted in 3000 BCE in an Egyptian frieze. Because they are so easy and fast to make, my family makes a lot different of stir-frys, including this one. This recipe was a large part of my childhood, and continues to inspire the cooking of my household(s)—but this is the original!
The mushrooms, asparagus, garlic, chili oil and black pepper can be found at most grocery stores. The Braggs amino acid and tamari sauce will be harder to find. It is possible, of course, to order them online, but they can also be found at any health food store, Trader Joe’s, or Whole Foods.
8 ounces (about 1 cup) of fresh, sliced shiitake mushrooms (wash before slicing)
6 ounces (about 15 stalks) of fresh asparagus, snapped and cut (about one inch strips)
1 large clove of garlic
½ tablespoon of Braggs Amino Acid (to taste)
½ tablespoon of tamari sauce (to taste)
½ teaspoon of black pepper (to taste)
*Optional: 1 teaspoon of chili oil
- Put sliced mushrooms in a sauté pan. No fat or oil is necessary.
- Turn the heat to medium, and put a lid on it.
- After about 5 minutes, stir the mushrooms to prevent sticking.
- About 5 more minutes, or once the mushrooms seem to have shrunken and the lid is full of steam, take the lid off, turn the heat to medium-high and allow most of the liquid to evaporate. Do not let the pan get dry though, as the mushrooms will burn.
- Add the asparagus.
- Stir and cook the mushroom-asparagus mix at medium-high to high for about 4 minutes, until the liquid is completely evaporated and the asparagus is lightly cooked but still bright green.
- Turn off the heat.
- Add the fresh black pepper, Braggs amino acid, tamari, *chili oil, and ground garlic.
- Adjust seasonings to taste.
- Stir it up and it is ready to go!