Colorful Asparagus Stirfry

I don’t remember liking asparagus when I was younger, but I sure love them now. Not only are they full of nutrients, they are also very tasty. My favorite weeknight dinner is a colorful asparagus stirfry that is so easy it takes no time at all to cook.


Here’s what you need for my quick and easy asparagus stirfry:

  • A handful of asparagus, cut into 2-3 inch lengths
  • 1 green + 1 green pepper, diced (if you have yellow pepper, throw that in for color!)
  • 2-3 cloves garlic, finely chopped
  • 1-2 tablespoon cooking oil (I use avocado oil)
  • 1-2 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste

I heat up the avocado oil in a skillet on high heat. Give the oil a few minutes to heat up before tossing in the garlic. Some people like to add the garlic later almost as an afterthought but for me, in as far as Asian cooking goes, the garlic always goes in first to give it a chance to flavor the oil. So once the garlic becomes fragrant, I saute the diced peppers for a few minutes to let them soften.

The asparagus goes in next followed by oyster sauce. The measurements I’ve given are just an estimate. I actually just eyeball it. Mix everything together and give it a good stir. Put on the lid and let the asparagus cook through, which shouldn’t take very long, probably 5 minutes. At this point, you can season to taste. I usually finish off with a drizzle of sesame oil, and it’s ready to serve.

I’ve noticed that many recipes call for sesame seeds to be sprinkled over Asian dishes as a finishing touch. Do sesame seeds make a dish more Asian? I don’t know. What I do know is that in authentic Asian cooking, sesame seeds aren’t used that often. Of course you can add them if you like, it’s really up to you.

If you’re an asparagus lover, do give this recipe a try. I’m sure you’ll like it as much as I do. Here I’ve paired my asparagus stirfry with pan-fried salmon over rice to make a healthy and delicious weeknight dinner. Enjoy!


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