This is a hearty and healthy family style dish. It meant to be served in a big quantity with a scoop of rice. The mixed flavors of Umami from the mushrooms, the sweetness from the searing potatoes and the earthy freshness from the asparagus are so delicious. The green asparagus and the red bell pepper make a beautiful and appealing color palette.

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5 from 1 vote

Mushroom, Potato and Asparagus Stir Fry

A delicious Vegetarian Chinese stir fry dish satisfies everyone.

Prep Time25

Cook Time20

Total Time45

Course: Main Course

Cuisine: Chinese

Keyword: mushroom, potatoes, asparagus, red bell pepper

Servings:

Calories: 132kcal

Cost: 15

Equipment

large skillet/non stick wok

Ingredients

2 cup Organic Brown mushrooms cut to slices
2 cup Organic Shitake mushrooms cut to slices
3 cup Asparagus cut to 2 inches long diagonally
2 Medium potatoes cut to julienne strips
2 Mini red bell peppers cut to julienne strips
2 tbsp Green Onion diced
4 tbsp Avocado oil
2 cloves Garlic minced and diced
1/4 teaspoon Chinese Five Spice Powder
1/2 teaspoon Sichuan Chili Powder
1 teaspoon Soy sauce
Salt to taste

Instructions

Cook your favorite type of rice
Cut all the vegetables, use the Mandolin for potatoes to save time
Heat the non-stick wok or skillet on medium high, add the avocado oil to the pan once it’s hot. Put in the Chinese Five Spice powder and the Sichuan Chili powder into the hot oil, followed by the garlic and the green onion. Add the mushrooms once the garlic is turning color.
Stir the mushrooms constantly on the medium high heat for 5 minutes. Add some salt and Soy sauce once the mushrooms start to shrink. Mix in the potato strips, continue to stir for 5 minutes and add 1/2 cup of veggie/water to the pot. Stir the veggies constantly for another 5 minutes. Add the asparagus once the potato strips are soft. Stir for another 3-4 minutes on medium high heat. Mix in the belll pepper last and remove the pot from the heat.
Serve the stir fry over the rice