Stir-Fried Onion-Pepper Asparagus

When asparagus season rolls around, this is the kind of side dish that earns a permanent spot in your rotation.

Thin diagonal slices of asparagus hit a hot wok alongside browned mushrooms, green onions, garlic, slivered bell pepper, and crunchy water chestnuts.

A quick sauce of chicken broth, soy sauce, and cornstarch pulls it all together into something glossy and savory without drowning out the vegetables.

Every forkful is a different snap and crunch. It plays well next to grilled chicken, seared salmon, or a bowl of steamed rice.

Chef Tips

• Cut the asparagus on a sharp diagonal into thin slices. This exposes more surface area for browning and cooks faster than thick rounds.
• Brown the mushrooms first before adding anything else. They need a minute alone in the hot oil to develop color instead of just steaming.
• Water chestnuts go in last since they’re already cooked. They just need a minute to warm through and absorb some sauce.
• Use vegetable broth instead of chicken to make this fully vegetarian without losing any depth of flavor.