Asparagus Tomato Stir Fry Recipes

ASPARAGUS WITH TOMATOES

Steps:

• Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
• In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.

ASPARAGUS STIR-FRY

Steps:

• In a bowl, mix the broth, sherry, soy sauce, cider vinegar, cornstarch, sugar, dry mustard, and salt.
• Heat the oil in a skillet over medium heat. Mix the asparagus into the skillet, coating with the oil. Cook and stir 5 minutes, until tender but firm. Pour the broth mixture over the asparagus, and continue cooking 5 minutes, until thickened and heated through.

QUICK ASPARAGUS STIR-FRY

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

ASPARAGUS TOMATO STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, broth, soy sauce and 1/2 teaspoon ginger until blended; set aside. In a nonstick skillet or wok, stir-fry the remaining ginger in canola oil for 30 seconds. Add asparagus and onions; stir-fry for 3 minutes. Add mushrooms; stir-fry for 1 minute., Stir cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add tomatoes and sesame oil; cook 1 minute longer.

ASPARAGUS TOMATO STIR FRY

Steps:

• Snap off and discard woody bases from asparagus. Bias slice into 1 inch pieces.
• For sauce, combine chicken broth, soy sauce and cornstarch; set aside.
• Preheat a wok or large skillet over high heat; add oil.
• Stir fry the gingerroot in hot oil for 30 seconds.
• Add asparagus and green onions; stir fry for 3 minutes.
• Add mushrooms; stir fry about 1 minute more until vegetables are crisp tender.
• Push vegetables from center of wok; stir sauce; add to center of wok.
• Cook and stir until thickened and bubbly.
• Add tomatoes; heat through.
• Serve at once. Serve with rice if desired.

STIR-FRIED ASPARAGUS AND TOMATOES

Steps:

• Blend water and cornstarch together in a small bowl.
• Stir in soy sauce and salt and set aside.
• Preheat wok or heavy skillet over high heat.
• Add oil and heat about 1 minute.
• Add asparagus and green onions and stir fry about 4 minutes.
• Add mushrooms and stir-fry for 1 minute more.
• Stir soy mixture.
• Push vegetables to the side of the wok.
• Pour soy mixture in center of wok.
• Let bubble slightly, then stir in vegetables.
• Cook and stir until mixture is bubbly.
• Add tomatoes and cook until heated through.

SCALLOPS AND ASPARAGUS STIR-FRY

Steps:

• Place asparagus in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 3-5 minutes or until crisp-tender; drain and set aside. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry scallops, mushrooms and garlic in canola oil until scallops are opaque and mushrooms are tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir until sauce is thickened. , Add the asparagus, tomatoes, onions, sesame oil and pepper; heat through. Serve over rice.

ASPARAGUS PASTA STIR FRY

Steps:

• Diagonally slice asparagus into 1-1/2 to 2 inch pieces.
• Stir-fry asparagus and onion until crisp-tender.
• Add seasonings and mix well.
• Add cooked pasta and stir-fry until thoroughly heated and evenly mixed.

ASPARAGUS TOFU STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.

STIR FRIED ASPARAGUS

Steps:

• Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
• Drizzle with teriyaki sauce and serve immediately.

AIR FRYER ASPARAGUS AND TOMATOES

Steps:

• Whisk olive oil, lemon juice, salt, and pepper together in a large bowl. Add asparagus and grape tomatoes. Stir to combine and let sit for 5 minutes while you preheat the air fryer.
• Preheat the air fryer to 370 degrees F (180 degrees C) for 5 minutes.
• Add asparagus and tomato mixture to the air fryer basket.
• Cook in the air fryer until vegetables are tender, about 4 minutes.