Vegan Asparagus Mushroom Stir Fry

Last spring, I picked up a fresh bunch of asparagus at a San Diego farmers market—crisp, vibrant green, and begging for action. I tossed them into a stir-fry with earthy mushrooms, garlic, and ginger, and that first bite was electric: a delightful balance of textures and bright, savory flavors.

This dish quickly became my go-to hall of fame in my kitchen—simple enough for busy weeknights, yet comforting and flavorful enough to feel like something special. It’s the kind of recipe that feels healthy, grounded in fresh produce, and totally satisfying—no compromise needed.

Imagine warmth from garlic and ginger, nutty sesame undertones, and crisp vegetables that still have a gentle bite. That’s what this stir-fry brings to the table: seasonal flavor plus cozy, homey vibes.

What is Vegan Asparagus Mushroom Stir Fry?

Think of this as a one-pan celebration of spring: vibrant green asparagus, juicy mushrooms, fragrant garlic, and ginger all coated in a savory sauce. Quickly stir-fry everything for that perfect balance of crisp veggies and hearty, satisfying bites. It’s wholesome, vegan, and full of flavor!

Why You’ll Love This Recipe

• Quick & easy: Ready in about 20 minutes—ideal for weeknights
• Bold flavor: Umami-rich sauce with garlic, ginger, and soy balance
• Vibrant & fresh: Colorful, healthy, and light but filling
• Vegan & adaptable: Naturally vegan and easy to change up

Ingredients

Main

• 1 lb (450 g) fresh asparagus, woody ends trimmed, cut into 1″ pieces
• 8 oz (225 g) mushrooms (cremini, shiitake, or mixed), sliced
• 1 tbsp toasted sesame oil (or vegetable oil)

Aromatics

• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced

Sauce

• ⅓ cup low-sodium vegetable broth
• 2 tbsp tamari or soy sauce
• 1 tbsp cornstarch
• 1 tsp maple syrup or sugar

Garnish / Optional

• Sesame seeds
• Sliced green onions
• Squeeze of fresh lemon or lime

Directions

Step 1: Prep the sauce
In a small bowl, whisk together vegetable broth, tamari, cornstarch, and maple syrup. Set aside.

Step 2: Sauté aromatics
Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté 30 seconds to 1 minute, until fragrant and slightly golden.

Step 3: Cook mushrooms
Add sliced mushrooms. Cook 3–4 minutes, stirring occasionally, until their liquid releases and edges brown slightly.

Step 4: Add asparagus
Add asparagus pieces. Stir-fry 3–4 minutes until crisp-tender and brightly green.

Step 5: Add sauce and finish
Stir sauce to recombine, pour into pan. Toss well, cook 2–3 minutes until sauce thickens and coats the veggies.

Step 6: Garnish and serve
Remove from heat. Sprinkle sesame seeds and green onions. Add a light squeeze of lemon or lime if desired. Serve hot, over rice, quinoa, or noodles.

Cooking Notes & Common Mistakes

Whisking the sauce thoroughly is key. Cornstarch tends to clump if added directly to heat without proper mixing. Use a small bowl and a fork or whisk to dissolve it fully into the broth and soy sauce before pouring it into the pan. This ensures your sauce thickens smoothly and evenly, not in gummy patches.

Be mindful of pan space. Mushrooms, in particular, need breathing room to sear instead of steam. If your pan is overcrowded, they’ll release too much moisture and turn rubbery instead of getting that nice browned edge. It’s totally fine to cook the mushrooms in two batches if needed—it’s worth the extra couple minutes.

Timing matters with asparagus. Overcooked asparagus loses its color and crunch fast. You want to see that bright green pop and feel just a little snap when you bite into it. Stir-fry just until it’s tender-crisp and pull it off the heat right away once the sauce has thickened.

Serving Suggestions & Pairings

This stir-fry is delicious on its own but even better when nestled over a fluffy bed of jasmine rice or nutty quinoa. The grains soak up the garlicky-ginger sauce beautifully, giving each bite an extra layer of comfort.

If you’re craving more protein, baked tofu or tempeh makes a great addition. You can cube it and stir it in during the final step or crisp it separately and serve on top for contrast in texture.

For a fuller meal, pair with a bowl of miso soup or a crisp cucumber salad tossed in rice vinegar and sesame. Pickled radishes or carrots also add a tangy, crunchy bite that plays well with the richness of the stir-fry.

To finish, sprinkle sesame seeds or fried shallots for crunch, fresh cilantro for a burst of herbal flavor, or a few chili flakes if you like a little heat.

Variations & Customizations

You can change up the mushrooms depending on what’s in season or what you love. Shiitake adds depth and a meaty bite, while oyster mushrooms have a silky texture that soaks up the sauce beautifully.

If you love spice, stir in a teaspoon of chili crisp or toss in red pepper flakes with the garlic and ginger. The added heat brings contrast to the sweet and savory balance of the sauce.

For a heartier, saucier twist, drizzle with peanut sauce or hoisin in the last minute of cooking. It turns the dish into something richer and more indulgent—especially good with rice noodles.

Want more green in your bowl? Toss in snap peas, broccoli florets, or baby bok choy just after the mushrooms. Keep the stir-fry quick so all the veggies stay bright and fresh.

Storage & Reheating

Store leftovers in an airtight container in the fridge—good for up to 4 days.
To reheat, warm a tablespoon of oil in a skillet and toss the stir-fry briefly until heated through. Avoid microwaving, which can make textures limp.

Nutrition Information (Approximate, per serving)

Calories: 180 kcal
Protein: 5 g
Carbs: 15 g
Fat: 10 g

Frequently Asked Questions (FAQs)

1. Can I use frozen ginger?
Yes—just thaw and mince it slightly before using. Flavor still comes through nicely.

2. Can I omit the sesame oil?
Sure—use any neutral oil and add a splash at the end for flavor if you like.

3. How long does the stir-fry keep?
In the fridge, up to 4 days in an airtight container.

4. What thickener can I use besides cornstarch?
Arrowroot, potato starch, or tapioca starch all work. Use same amount.

5. Can I make this gluten-free?
Use tamari or gluten-free soy sauce and gluten-free broth—dish is naturally vegan.

Conclusion

There’s something comforting about making a meal that feels both nourishing and quick—like you’re doing something good for yourself without overthinking it. This stir fry is exactly that kind of dish. It’s flexible, it’s flavorful, and it always leaves me feeling full in the best way.

If you give it a try, I’d love to know how you make it your own. Maybe you’ll toss in your favorite mushrooms or sneak in extra greens. Whatever happens, I hope it brings a little joy to your table the way it does to mine.