Onion and Asparagus Stir-fry | PCC Natural Markets

Onion and Asparagus Stir-fry

No votes yet

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free

The basics: Stir-frying
One skillet, high heat and plenty of fresh flavors. This simple combination is the essence of stir-frying — one of the quickest and healthiest ways to prepare a meal. Stir-frying is also a perfectly delicious and versatile way to use the season’s freshest locally grown vegetables — readily available at PCC.

When stir-frying, since the heat is intense, it’s best to use oil with a naturally high smoke point, such as coconut oil, ghee or high-oleic canola, sunflower or safflower oil. Be sure your wok is very hot before the fat is added or the fat and food will stick.

And, because stir-frying is such a quick cooking method, it’s best to have all your ingredients cut, dry and ready to go before stir-frying. Ingredients should be cut in equally sized pieces to insure a more uniform cooking time.



Snap tough ends off asparagus, and cut diagonally into 2-inch pieces.Cut onions into 1/4-inch thick slices and separate into rings.

Heat oil in a large skillet or wok at medium-high heat for about 2 minutes. Add asparagus, onion, and garlic, and stir-fry for 4 to 5 minutes or until tender.

Remove from heat; pour in oyster sauce, and toss. Sprinkle with toasted pecans and serve over rice or noodles.

Source: Sound Consumer April 2006

More about: asparagus, onions, pecans


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login