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Asparagus and Shiitake Stir-Fry

To turn this vegan stir-fry brimming with veggies and mushrooms into a 10-minute recipe, serve with precooked, packaged rice.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
499 calories per serving


> 1 1/2 cup long-grain white rice
> 1 lb asparagus, trimmed
> 12 oz shiitake mushrooms, stems removed
> 1 bunch green onions, trimmed
> 1 tbsp vegetable oil
> 2 tbsp reduced-sodium soy sauce
> 2 tbsp toasted sesame oil
> 1 tbsp hoisin sauce
> 1 tbsp rice vinegar
> 2 tsp cornstarch


Cook the rice according to package directions. Cut the asparagus into 1-inch lengths on an angle. Quarter the shiitake mushroom caps. Thinly slice the green onions.
In a 12-inch skillet, heat the oil on medium. Add green onions, asparagus, and mushrooms. Cook 5 min., stirring occasionally. Stir in the soy sauce, sesame oil, hoisin sauce, and rice vinegar. Cook 2 min.
Meanwhile, in a small bowl, stir together the cornstarch and 1 tbsp cold water until smooth. Stir into vegetable mixture. Cook 2 min., until liquid thickens, stirring often. Serve with rice.


For extra nutty flavor, garnish with toasted sesame seeds.

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