Vegan mushroom and asparagus stir-fry {New Year Reset Day 19}
Prep time
Cook time
Total time
This quick and easy stir-fry can be ready in less than 30 minutes. A quick saute of fresh veggies, and rice is topped with a soy and sesame glaze!
Serves: 2
  • 1 cup short-grain brown rice, rinsed (alternatively, you can use any cooked grain you have quinoa, millet or bulgur)
  • 1 tablespoon soy sauce
  • 1 teaspoon honey or maple syrup
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon garlic chili paste (optional)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon vegetable oil
  • 1 pound asparagus, trimmed and cut on bias into 2-inch lengths
  • 4 ounces mushrooms, stemmed and thinly sliced
  • ½ pound zucchini, trimmed and thinly sliced
  • ¼ cup chopped roasted cashews
  • micro greens to garnish
  1. Bring 12 cups of salted water to a boil in a large pot.
  2. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain and return to cooking pot removed from the heat. Cover with a lid and let steam for 10 minutes.
  3. In a small bowl combine soy sauce, maple syrup, ginger, chili paste if using and sesame oil.
  4. Heat 1 tablespoon of oil over high heat just until it starts to smoke. Add the asparagus, mushrooms, and zucchini and cook stirring occasionally until asparagus begins to brown and the mushrooms release most of their liquid about 3-4 minutes.
  5. Add the rice and cook for 30 seconds then pour the soy sauce mixture over the top. Continue to cook for 1-2 minutes until asparagus is crisp-tender and the pan is mostly dry.
  6. To serve sprinkle with the cashews and top with a handful of micro greens.
Recipe by Scaling Back at