Stir-Fry Asparagus and Ginger Mushrooms - Giangi's Kitchen

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Stir-Fry Asparagus and Ginger Mushrooms

Published on March 2, 2012 | Poultry

Stir-Fry Asparagus and ginger mushrooms.

During my shopping expedition at AJ’s I could not resist buying asparagus and fresh ginger.  I did not have a recipe in mind, but could not pass them up.

Last night I wanted to have some chicken with my new Lemon-Orange Horseradish.  Marinate was the only thing that came to mind.  Refrigerator door open ingredients started to come out.

I had fun and the vote I received from my little guy was:” Mom… I really like this recipe and I can get used to this new flavor.”  Could not help but to hug him and kiss him.

My recipe for the stir fried is an adaptation from the fresh off the press “Fine Cooking” magazine. Not having all the ingredients in hand I had to make some  substitutions.

A simple Jasmine white rice was the perfect to be served along.

Tonight’s March 1, 2012 dinner:

Orange-Ginger Chicken

Stir-Fried Asparagus and Mushrooms with Ginger

Jasmine white Rice

Fresh Strawberries



3 tablespoons mayonnaise

3 teaspoon Lemon-Orange Horseradish

1 orange, squeezed

1 tablespoon grated ginger

2 tablespoons honey

1 garlic clove, minced

Salt and pepper

8 chicken tights, or, 4 whole breasts, separated and trimmed

Olive oil

Marinate: in a large bowl mix the mayonnaise, Lemon-Orange Horseradish, juice from the orange, grated ginger, honey and salt and pepper. Blend well and add the chicken insuring that each piece of chicken is nicely cover with the marinate. Marinate for at least 30 minutes in the refrigerator.

In a large skillet over medium high heat add the oil. When hot, but not smoking, remove the chicken from the bowl and shake off any excess sauce. Add the chicken pieces to the skillet and cook turning occasionally. Because of the honey the chicken will be a bit sticky, add some of the marinate to the skillet.


1 pound asparagus, trimmed and cut into 2 inch pieces

2 tablespoons of thinly sliced leek

2 tablespoons Olive oil

6 large white mushrooms, sliced 1/8 of inch thick

2 garlic cloves, minced

1 tablespoon fresh ginger minced

1 tablespoon soy sauce

Salt and pepper

In a large wok or skillet heat the olive oil over high heat. When hot but not smoking add the asparagus, leek and mushrooms. Stir occasionally for 3 minutes. Add the garlic and the ginger and cook for another 2 minutes.

Add the soy sauce, salt and pepper to taste and cook for another 1 minute.

Serve immediately.

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