Ginger Shiitake and Asparagus Stir-Fry

IMG_1701Gluten-free and nicely spicy


  • 2 Tbsp avocado oil
  • 1 Tbsp fresh ginger, peeled and minced
  • 2 tsp garlic, minced
  • 8 oz fresh shiitake mushrooms, stemmed, cut in ¼-inch slices
  • 1 ½ lbs asparagus, tough stems removed, tender parts cut in 2-inch pieces
  • ½ cup sliced green onions
  • 1 Tbsp Sriracha sauce
  • 1 Tbsp gluten-free rice vinegar
  • 1 Tbsp gluten-free soy sauce
  • ¼ tsp salt
  • ¼ tsp sugar
  • plenty of freshly ground black pepper


  1. Heat oil in a wok over medium-high heat.
  2. Add ginger, garlic and mushrooms, and stir-fry 1 1/2 minutes.
  3. Add asparagus and green onions, and stir-fry 1  1/2 minutes.
  4. Stir in Sriracha sauce, rice vinegar and soy sauce, and sauté until asparagus is crisp-tender, 1 to 2 minutes.
  5. Remove from heat.
  6. Season with salt, sugar and pepper, and serve.

Serves 2-4

Adapted from josie a.g. shapiro’s recipe at

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