Stir-Fried Oyster Mushrooms with Asparagus
A light and nutritious stir-fry featuring earthy oyster mushrooms and tender asparagus, finished with fragrant sesame oil and a zing of lime. Ideal for a quick meal that’s low in calories yet rich in flavor and health benefits
A light and nutritious stir-fry featuring earthy oyster mushrooms and tender asparagus, finished with fragrant sesame oil and a zing of lime. Ideal for a quick meal that’s low in calories yet rich in flavor and health benefits
Info
Prep Time:
5mCook Time:
5mDifficulty Level:
Ingredients
- 250 g oyster mushrooms (pleurotus), cleaned and cut into pieces
- 1 bunch very tender asparagus
- 2 Tbsp sesame oil
- 1 garlic clove, crushed
- 1 chili pepper, crushed (optional for heat)
- 1 Tbsp sesame seeds
- Juice of 1 lime (or ½ a lemon)
- 1 Tbsp soy sauce (optional)
Directions
Prepare the vegetables
Gently wipe the oyster mushrooms with a damp cloth and slice them into pieces. Trim the tough ends of the asparagus and peel their outer skin with a vegetable peeler if needed.Heat the pan
Place a non-stick skillet over high heat. Add the sesame oil and let it heat up.Aromatize the oil
Add the crushed garlic clove and sauté for about 1 minute to infuse the oil. Remove the garlic before it browns.Sauté the asparagus
Toss in the asparagus and sauté for about 2 minutes, turning them occasionally to cook evenly.Add the mushrooms
Add the oyster mushrooms and continue sautéing for another 2 minutes over low heat. Season lightly with salt and freshly ground pepper.Finish and serve
Remove the pan from the heat. Drizzle with lime juice (or lemon) and sprinkle with sesame seeds. Serve warm as a light lunch, a flavorful side dish, or even over rice or noodles for a complete vegan meal.
Recipe Tips
For a stronger flavor, allow the mushrooms and asparagus to sit in the warm pan for 1–2 minutes after cooking—this helps the sesame oil and citrus flavors meld beautifully.
