Thai-Style Stir-Fry With Asparagus, Cashews, and Oyster Mushrooms

A light stir-fry that showcases the delicate flavor of asparagus. Make it a heartier meal by adding tofu, meat or seafood.

asparagus stir fry

Makes four servings


  •   1 tbs. coconut oil
  •   2 tbs. finely chopped gingerroot
  • 2 tbs. finely chopped lemongrass or 1 tbs. fresh lemon or orange zest
  •  1/2 cup raw cashews
  • 1 Thai chili or jalapeño pepper, finely chopped, optional1 bunch asparagus, about 2 cups, cut into 1-inch pieces
  •   1 cup scallions, cut into 1-inch pieces
  •   1 cup oyster mushrooms, cut into strips
  •   1/2 cup fresh orange juice
  •   2 tbs. tamari
  •   1/2 cup Thai basil leaves

Heat the coconut oil in a heavy skillet, and sauté the ginger, lemongrass, cashews and Thai chili until the cashews are golden brown. Remove from skillet and set aside. Add the asparagus, scallions and mushrooms to the hot skillet and cook until almost tender. Add the orange juice and tamari and cook for one to two minutes. Remove from heat and stir in cashew mixture and Thai basil leaves. Serve with brown rice or as a side dish.

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