Vegan Thai Asparagus Stir-Fry

Thai Asparagus

Tender asparagus is a welcome sign of spring, and Thai seasonings—including lemongrass, if you can find some—provide a wonderful way to enjoy them. Celebrate spring by making this recipe for Thai-seasoned asparagus. This healthy stir-fry is vegan, so it’s a snack or appetizer that everyone can enjoy! Pro tip: Peel the lower part of the asparagus stalks before slicing if the skin is thick and tough. Photos by Evan Atlas.

Vegan Thai Asparagus Stir-Fry

Serves: 4

Ingredients

  • 1 tbsp peanut or other vegetable oil
  • 4 large scallions, sliced thin
  • 2 tbsp fresh lemongrass, thinly sliced
  • dried red chiles, minced or ground, to taste
  • 1 lb asparagus, sliced on a diagonal, stalks and tips kept separate
  • 3–4 tbsp vegetable stock or water
  • 1 tbsp fresh lime juice
  • 1 tbsp shoyu or natural soy sauce
  • 2 tbsp fresh mint, minced
  • 1/4 cup fresh cilantro, chopped
  • salt, to taste

Instructions

  1. Set a wok or stir-fry pan over high heat. Add the oil and swirl it to coat the inside of the pan.
  2. Add the scallions and stir-fry briefly. Add the ginger, lemongrass, and chiles and continue stir-frying, gradually adding the asparagus, sliced stalks first.
  3. Add stock, a tablespoon at a time, and stir-fry until the asparagus is tender but still bright green. Add the lime juice, shoyu, mint, and fresh cilantro. Toss well. Taste and add salt if needed. Serve immediately.

Thai Asparagus treat

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