Spring Sesame Ginger Asparagus Stir-Fry

Kitchen Tested
  • Yield 4 servings

Add 1 pound cubed firm tofu as you stir-fry the asparagus to make this a protein-filled main dish.


Sesame Stir Fry Sauce:
2 teaspoons cornstarch
1/4 cup water or vegetable broth
1 tablespoon minced ginger root
3 garlic cloves, minced
1/2 teaspoon crushed dried red pepper flakes
1 teaspoon sugar
1 tablespoon low-sodium soy sauce
2 tablespoons hoisin sauce
1/4 cup dry sherry
1 tablespoon sesame seeds
2 teaspoons Asian sesame oil
Stir-Fried Vegetables:
1 tablespoon peanut oil
2 bundles medium-thick asparagus, stem ends trimmed, spears cut into 2-inch lengths on the diagonal (about 30 asparagus)
1 red bell pepper, cored, seeded and chopped
8 scallions, sliced into 2-inch lengths


  1. To make sauce: Dissolve the cornstarch in the water or broth. Add remaining ingredients and whisk to combine.
  2. To make vegetables: Heat oil over high heat in a large saute pan or wok. Add asparagus, red peppers and scallions. Stir-fry 2 to 3 minutes. Add sauce and continue to stir-fry 4 minutes until asparagus is crisp-tender and a sauce forms and thickens in pan.



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