Stir Fried Asparagus

This stir fry keeps asparagus at the center and everything else in a supporting role. One-inch asparagus pieces get a quick steam first to take the raw edge off, then hit a hot wok with sliced mushrooms and a splash of chicken bouillon sauce thickened with cornstarch into a glossy, clinging glaze.

The whole thing cooks in about a minute once it hits the wok. That speed is the point. You want the asparagus bright green and still snappy, not olive-drab and limp. The cornstarch slurry thickens the sauce in about 10 seconds, so have everything prepped and ready to go before you turn on the heat.

This works as a side dish alongside grilled chicken or fish, or pile it over steamed rice for a light main.

Kitchen Tips

• Steam the asparagus only until barely tender. It continues cooking in the wok, and oversteamed asparagus turns mushy fast.
• Mix the cornstarch slurry right before you need it and stir it again just before adding. Cornstarch settles out quickly.
• Use a wok if you have one. The high sides and concentrated heat at the bottom give better results than a flat skillet.

Variations

• Add a teaspoon of soy sauce and a splash of sesame oil to the bouillon for an Asian-forward flavor.
• Toss in sliced water chestnuts or snap peas for more crunch and variety.
• Swap chicken bouillon for vegetable bouillon to keep it vegetarian.