We are now in the height of asparagus season. I went to Fifers farm market and picked up some thin asparagus for stir fry and thick asparagus for roasting. The asparagus was beautiful.
I also picked up some snap peas, mushrooms and carrots. These are what I used for my stir fry, you can add other vegetables, such as tomatoes, peas, or whatever you like in your stir fry. I found some organic cremini mushrooms – so they just had to go into the stir fry.
This is a nice sauce, you can adjust the heat with how my sriracha you use, it doesn’t take much.
Sesame Asparagus Stir Fry
2 Tbsp canola oil
1 to 1 1/2 lbs asparagus (from Fifer Orchards)
4 ounces cremini mushrooms, sliced (locally grown)
3 carrots, sliced on the diagonal
4 ounces sugar snap peas, cut into thirds
1/4 cup white wine
1/4 cup soy sauce
1/2 Tbsp sesame oil
A touch of sriracha, to taste
2 cloves garlic, minced (from the garden)
1 tsp onion powder
1/2 tsp ground ginger
1 Tbsp sesame seeds, plus more for garnish
1 Tbsp cornstarch
Hot cooked rice
Snap off the thick bottoms of the asparagus, cut into approximately 1 1/2 inch pieces.
Prepare the sauce: Stir together the wine, soy sauce, sesame oil, sriracha, garlic, onion powder, ginger and sesame seeds. Adjust to taste. Stir in the cornstarch.
Heat a wok or large skillet over high heat. Add the oil and vegetables. Stir fry for 5 to 8 minutes, then cover the pan and steam the vegetables for 1 to 2 minutes. Remove the cover and continue to stir fry until the vegetable are crisp-tender. Add the sauce and stir fry for another minute until the sauce thickens and coats all the vegetables.
Serve with rice. Garnish with a sprinkling of sesame seeds. Enjoy!