Sesame Asparagus Stir Fry

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

Directions

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.