Asparagus Stir Fry
Prep Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Give this tasty Stir Fry a try I know you will love it. Yum!
Total Time: 15 minutes
Servings: 4
Give this tasty Stir Fry a try I know you will love it. Yum!
Ingredients:
For the Stir Fry Sauce
2 teaspoons soy sauce
1 teaspoon sesame oil
1 tsp rice wine vinegar
1 teaspoon mirin (optional)
1 tsp coconut sugar (honey, or maple syrup.)
chili flakes (optional)
For the Vedgtables
8 ounces mushrooms, sliced
8 Oz. asparagus, ends removed, cut into 2" pieces.
1 tablespoon ginger, chopped
3 tablespoons garlic, chopped
1 pound firm tofu (chicken or shrimp)
1/2 cup cornstarch (optional,for extra crispy tofu)
3/4 teaspoon sea salt
3/4 teaspoon sugar (optional)
2 to 3 tablespoons peanut oil (or coconut oil) divided
salt and pepper to taste
Garnish with scallions or chives, toasted sesame seeds, chili flakes or sriracha.
Serve alone or over rice. Enjoy!
For the Stir Fry Sauce
2 teaspoons soy sauce
1 teaspoon sesame oil
1 tsp rice wine vinegar
1 teaspoon mirin (optional)
1 tsp coconut sugar (honey, or maple syrup.)
chili flakes (optional)
For the Vedgtables
8 ounces mushrooms, sliced
8 Oz. asparagus, ends removed, cut into 2" pieces.
1 tablespoon ginger, chopped
3 tablespoons garlic, chopped
1 pound firm tofu (chicken or shrimp)
1/2 cup cornstarch (optional,for extra crispy tofu)
3/4 teaspoon sea salt
3/4 teaspoon sugar (optional)
2 to 3 tablespoons peanut oil (or coconut oil) divided
salt and pepper to taste
Garnish with scallions or chives, toasted sesame seeds, chili flakes or sriracha.
Serve alone or over rice. Enjoy!
Directions:
For the Stir Fry Sauce
Whisk together stir fry sauce ingredients in a bowl, then set aside.
For the Vedgtables
Prep the mushrooms, asparagus, garlic and ginger.
Pat dry the tofu with paper towels, pressing down lightly to release a little water, then cut tofu into 1" cubes.
Place cornstarch, 3/4 teaspoon salt and 3/4 teaspoon sugar in a medium bowl and mix well.
Toss tofu in the corn starch mixture.
Heat 2 to 3 tablespoons peanut oil in a wok over high heat, then once hot, turn heat to medium high.
Shake excess cornstarch off tofu and carefully place tofu in the wok, working in batches (don’t overcrowd).
Turn tofu carefully every minute or so, adding a little more oil if you need, until a least two sides are golden brown and crispy.
Set tofu on a parchment lined plate.
When done, wipe the wok, gather the veggies and the sauce and put them near the stove.
Heat 1 to 2 tablespoons oil the wok just as it begins to smoke, turn the heat to medium and add mushrooms.
Stir fairly constantly for 2 to 3 minutes.
Add asparagus, ginger and garlic, stirring for 2 to 3 minutes, until asparagus is just tender, but still crisp and vivid green.
Add “Stir Fry Sauce” and stir to coat.
Gently fold in crispy tofu at the very end right before serving.
Season with salt and pepper to taste, divide, garnish and plate. Enjoy!
For the Stir Fry Sauce
Whisk together stir fry sauce ingredients in a bowl, then set aside.
For the Vedgtables
Prep the mushrooms, asparagus, garlic and ginger.
Pat dry the tofu with paper towels, pressing down lightly to release a little water, then cut tofu into 1" cubes.
Place cornstarch, 3/4 teaspoon salt and 3/4 teaspoon sugar in a medium bowl and mix well.
Toss tofu in the corn starch mixture.
Heat 2 to 3 tablespoons peanut oil in a wok over high heat, then once hot, turn heat to medium high.
Shake excess cornstarch off tofu and carefully place tofu in the wok, working in batches (don’t overcrowd).
Turn tofu carefully every minute or so, adding a little more oil if you need, until a least two sides are golden brown and crispy.
Set tofu on a parchment lined plate.
When done, wipe the wok, gather the veggies and the sauce and put them near the stove.
Heat 1 to 2 tablespoons oil the wok just as it begins to smoke, turn the heat to medium and add mushrooms.
Stir fairly constantly for 2 to 3 minutes.
Add asparagus, ginger and garlic, stirring for 2 to 3 minutes, until asparagus is just tender, but still crisp and vivid green.
Add “Stir Fry Sauce” and stir to coat.
Gently fold in crispy tofu at the very end right before serving.
Season with salt and pepper to taste, divide, garnish and plate. Enjoy!
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