Asparagus Mushroom Stir-Fry
Nothing says spring like the first-of-the-season asparagus, paired here with shiitake mushrooms.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 65 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 162 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 7% |
| vit A | 6% |
| vit C | 7% |
| folate | 40% |
-
1 lb (500 g) asparagus
2 tbsp (25 mL) extra-virgin olive oil
2 shallots (or 1 small onion), thinly sliced
1-1/2 cups (375 mL) sliced stemmed shiitake mushroom caps (about 8 oz/250 g)
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) sodium-reduced chicken stock
Preparation:
Trim off tough ends of asparagus; cut each stalk diagonally into 4 pieces. In saucepan of boiling water, blanch asparagus until tender-crisp, about 3 minutes; drain well.
In wok or large skillet, heat oil over medium-high heat; stir-fry shallots until softened, about 1 minute.
Add asparagus, shiitake mushrooms, salt and pepper; stir-fry until mushrooms are wilted and asparagus is tender, about 5 minutes.
Add chicken stock; cook, stirring often, until no liquid remains, about 2 minutes.
In wok or large skillet, heat oil over medium-high heat; stir-fry shallots until softened, about 1 minute.
Add asparagus, shiitake mushrooms, salt and pepper; stir-fry until mushrooms are wilted and asparagus is tender, about 5 minutes.
Add chicken stock; cook, stirring often, until no liquid remains, about 2 minutes.
Source
Canadian Living Magazine: April 2007
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