Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Stir-Fried Asparagus and Mushrooms
A light and delicious Vietnamese-style stir-fry featuring tender asparagus and earthy mushrooms. This dish is quick to prepare, versatile, and can be served as a side dish or light main course with rice. The combination of garlic, fish sauce, and a hint of sweetness creates an authentic Vietnamese flavor profile.
22 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour0/10
Umami7/10
Spicy2/10
🥄 Texture
Tender-crisp asparagus provides a bright snap while the straw mushrooms are soft and slightly juicy. A light, glossy sauce clings to the vegetables, creating a pleasant contrast between crunch and silky coating.
👃 Aroma
Fragrant garlic and hot oil open the aroma with a toasty, savory note, while fish sauce adds a deep, savory/sea-like umami scent. Fresh green onion and optional chili contribute a bright, slightly peppery finish.
🍷 Pairs Well With
A crisp, dry white wine (Sauvignon Blanc) or a light lager; alternatively jasmine iced tea or unsweetened green tea to complement the savory umami and refresh the palate.
🥗 Side Dishes
Steamed jasmine rice (to soak up the sauce), Vietnamese pickled carrots and daikon (do chua) for brightness, or fresh spring rolls with herbs and shrimp/tofu for a more substantial meal.
Ingredients(11 items)
- 11 pound măng tây (asparagus, trimmed and cut into 2-inch pieces)
- 28 ounces nấm rơm (straw mushrooms, halved)
- 33 cloves garlic (minced)
- 42 tablespoons fish sauce
- 51 tablespoon sugar
- 62 tablespoons vegetable oil
- 71/4 teaspoon white pepper
- 81/2 cup water or vegetable broth
- 91 teaspoon cornstarch (mixed with 2 tablespoons water)
- 102 green onions (sliced, for garnish)
- 111 red chili (sliced, optional, for garnish)
Nutrition Information(per serving)
92
Calories
4.2g
Protein
6.8g
Carbs
7.5g
Fat
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until it shimmers.
- 2
Add the minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
- 3
Add the trimmed asparagus pieces to the wok and stir-fry for 2-3 minutes, tossing frequently to ensure even cooking.
- 4
Add the halved straw mushrooms to the wok and continue stir-frying for another 2 minutes, stirring constantly.
- 5
Pour in the fish sauce, sugar, white pepper, and water or vegetable broth. Mix well to combine all ingredients.
- 6
Reduce the heat to medium and let the mixture simmer for 3-4 minutes until the asparagus is tender-crisp and the mushrooms are cooked through.
- 7
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
- 8
Slowly pour the cornstarch mixture into the wok while stirring constantly to thicken the sauce lightly.
- 9
Stir-fry for another 1-2 minutes until the sauce coats the vegetables evenly and has a glossy appearance.
- 10
Taste and adjust seasoning with additional fish sauce or sugar if needed.
- 11
Transfer the stir-fry to a serving plate and garnish with sliced green onions and red chili if desired.
- 12
Serve immediately while hot, preferably over steamed jasmine rice.
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