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Asparagus Stir Fry Recipe
|Fresh asparagus||1 1⁄2 Pound (Trimmed And Cut Into 1 1/3-Inch Pieces)|
|Scallions||6 Medium, cut into 1/2 inch pieces|
|Fresh mushrooms||1⁄2 Pound, sliced to make 2 1/2 cups|
|Tamari/Soy sauce||1⁄4 Cup (4 tbs)|
|Peanut oil/Vegetable oil||2 Tablespoon|
|Fresh tomatoes||3 Medium, cut into 8 wedges each|
|Cooked brown rice||6 Cup (96 tbs)|
|Slivered almonds||2 Tablespoon (To Garnish)|
Serving size: Complete recipe
Calories 2106 Calories from Fat 492
% Daily Value*
Total Fat 57 g87.9%
Saturated Fat 8.6 g43.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3645.9 mg151.9%
Total Carbohydrates 350 g116.6%
Dietary Fiber 48.6 g194.6%
Sugars 30.6 g
Protein 67 g134.3%
Vitamin A 182.3% Vitamin C 177.7%
Calcium 48.1% Iron 149.6%
*Based on a 2000 Calorie diet
Stir together water, cornstarch or arrowroot, and tamari or soy sauce in a small bowl. Set aside.
Preheat a wok (preferred) or a large heavy pot. Add oil. When oil is hot, add asparagus and scallions and stir-fry for 4 minutes over high heat. Add mushrooms and stir-fry for 2 more minutes.
Stir cornstarch mixture into vegetables. Cook until thick and bubbly, stirring constantly. Add tomatoes and toss until heated through. Remove from heat.
Spoon vegetables over a bed of brown rice. Garnish with slivered almonds and serve while hot.