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Wednesday, April 22, 2015

Recipe of the Month: Stir Fried Asparagus & Portabello Mushrooms

It's spring!  The Asparagus has arrived in stores and some farmers' markets.

Time to make an excellent side dish with a barbecue background and Asian flare:

Stir-Fried Asparagus and Portabello Mushrooms

1 lb. asparagus (preferably organic & local)
2 portabello mushrooms (preferably organic)
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar
2 teaspoons grated fresh ginger (or 1 teaspoon ginger powder)
1 teaspoon sesame oil
1 tablespoon vegetable oil


Trim the tough ends off of the asparagus and compost them.  
Cut the asparagus spears into pieces of around 2-3 inches each. 
Slice the portabello mushrooms to a width of 1/4 inch or so. 
Place a 12 inch frying pan (or cast iron pan) on either the stove or the grill.  Add the oil and heat until you can see a bit of smoke coming from the oil.  The pan will be ripping hot at this point. 
Carefully add the asparagus and mushrooms to the pan using tongs. (Caution: This may splatter.)
Cook until the asparagus spears brown to a desired level.  (I myself prefer a small bit of char to give it that caramelized, barbecue-like flavor.) 
When the vegetables are cooked, place them in a bowl.
Whisk together the soy sauce, rice vinegar, brown sugar, ginger, and sesame oil, then toss together with the vegetables. 

Serve and enjoy!

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