Asparagus Spinach And Shitake Stirfry Recipes

ASPARAGUS AND SHIITAKE STIR-FRY

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.

ASPARAGUS, SPINACH, AND SHITAKE STIRFRY

Steps:

• Cut all vegetables according to directions. Heat olive oil in large skillet or wok. Add asparagus, let cook for two minutes before adding garlic, onion, mushrooms, and zuchini. Cook until desired tenderness. Add spinach, tomatoes, and pine nuts last. Cook until spinach is wilted. Remove from heat. Season with salt and pepper. Place in serving dish. Toss with cheese and serve immediately.

ASPARAGUS-PEPPER STIR-FRY

Steps:

• Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
• In 10-inch nonstick skillet or wok, heat oil over medium heat. Add asparagus, bell pepper and garlic; cook 3 to 4 minutes or until crisp-tender, stirring constantly.
• In small bowl, mix orange juice, soy sauce and ginger until blended; stir into asparagus mixture. Cook and stir 15 to 30 seconds or until vegetables are coated.

SCALLOP AND SHIITAKE STIR-FRY

Steps:

• Cut each scallop in half and each coral into three pieces.
• Heat a wok with the two oils. Add the scallops and the corals, and toss for one minute over high heat.
• Add the mushrooms, bok choy stalks and sugar snap peas, then stir-fry for one minute further.
• spoon in the ginger and garlic, along with the bok choy leaves and a little water, and stir-fry all together for another minute or two until the leaves have wilted.
• Add the lime juice. Season to taste with salt and pepper, and serve on warm plates.

SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS

Steps:

• Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
• Melt the butter in wok& add the shallots& ginger.
• Sauté until just tender.
• Add the asparagus& mushrooms.
• Season w/ salt& pepper& cook for 2 minutes.
• Add the vermouth& cover.
• Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
• Cook 1 more minute.

SAUTEED SESAME SPINACH WITH ASPARAGUS

Steps:

• Heat sesame oil, olive oil, and garlic in a medium skillet over high heat until garlic starts to brown, about 1 minute. Add pepper, mushrooms, and asparagus. Cook, stirring, until tender, 2 to 3 minutes; season with salt and pepper.
• Add spinach and continue cooking until slightly wilted. Sprinkle vegetables with sesame seeds and serve immediately, garnished with lime wedges.

FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS

Steps:

• Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
• Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
• Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
• Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.

SAUTEED SPINACH AND SHIITAKES

Steps:

• In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
• Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.

BAKED ASPARAGUS SPINACH RISOTTO

Steps:

• Preheat oven to 400°F.
• In a dutch oven heat oil over medium flame.
• Add onions, saute until softened.
• Add rice, stirring to coat well.
• Stir in spinach, salt, nutmeg, and 2 cups of stock.
• Bring to a simmer and cook 7 minutes.
• Stir in 1/4 c cheese.
• Cover and bake in oven 15 minutes.
• Stir in asparagus and remaining 1/4 c cheese. add 1/2-1 cup of stock if mixture is dry.
• Bake for an additional 15 minutes or until liquid is almost absorbed.