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Asparagus Stir-Fry

 Asparagus Stir-Fry
“Fresh asparagus is a rarity in our small town, but when I find it at the store, I make this colorful stir-fry,” says Judy Stashko of Mayerthorpe, Alberta. “Even folks who don’t like asparagus will enjoy this.”
2 ServingsPrep/Total Time: 20 min.


  • 1 teaspoon cornstarch
  • 1/2 teaspoon sugar
  • 3 tablespoons chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon minced fresh gingerroot
  • 8 fresh asparagus spears, trimmed and cut into 2-1/2-inch pieces
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup julienned carrot
  • 1/4 teaspoon minced garlic
  • 1 tablespoon canola oil


  • In a small bowl, whisk the cornstarch, sugar, broth, soy sauce and
  • ginger until blended; set aside.
  • In a small skillet or wok, stir-fry the asparagus, mushrooms, carrot
  • and garlic in oil until crisp-tender. Stir cornstarch mixture and
  • add to the pan. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Yield: 2 servings.
Nutritional Facts: 1/2 cup equals 112 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 412 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.