Asparagus and Mushroom Stir Fry in Mushroom Sauce

Author: Anita Jacobson





Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Serves: 4


  • 1 bunch (450 gram) asparagus
  • 250 gram white/brown button mushroom
  • 4 tablespoon oil, divided
  • 50 gram shallot, thinly sliced
  • 1/2 teaspoon ground pepper
  • 2 garlic cloves, minced
  • 1/2" ginger, minced
  • Sauce (mix together)
  • 1 tablespoon mushroom sauce (*)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon corn starch
  • 4 tablespoon water


  1. Trim asparagus, and cut into 2" sections. I cut with the roll cut technique, but you can use any cut you like, like diagonal, or straight cut. Washed and drained. Set aside.
  2. Wipe mushroom clean with a clean kitchen towel to remove dirt. Cut each into 4 sections. Set aside.
  3. Heat 1 tablespoon oil in a wok/frying pan over high heat. Sauté shallot and asparagus until the edges of asparagus brown, about 5 minutes. Set aside in a plate.
  4. Add 2 tablespoon oil in the wok/frying pan, cook mushroom and ground pepper together until mushroom is wilted, about 3 minutes.
  5. Return asparagus and shallot to the wok/frying pan and reduce heat to medium. Add 1 tablespoon oil, along with garlic and ginger. Mix well, cook 1 minute.
  6. Pour the sauce into wok/frying pan. Stir to coat the vegetables. Turn off heat, transfer to a serving plate, and serve immediately.


  • (*) For non vegetarian, you can use oyster sauce.

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