Asparagus Stir-fry
Ingredients
Directions
Heat the oil in a non‑stick pan or wok.
Sauté the asparagus and courgettes for 3‑4 minutes or until barely tender.
Toss in the adzuki sprouts just before serving.
The sprouts give a nutty flavour; use flavored oil if desired.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Asparagus | 6 spears (90g) | 27 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Asparagus
- Forms the main body of the dish and keeps a tender-crisp bite when cooked briefly.
- Courgettes
- Add moisture and softness that blends with the greens during quick frying.
- Adzuki sprouts
- Add crunch and a nutty flavour when tossed in just before serving.
- Oil
- Conducts heat evenly across the pan and carries flavour into the vegetables.
The step that matters
Sautéing the asparagus and courgettes. These vegetables keep their colour and bite only for a short time over high heat. Prolonged cooking breaks down their cell walls, so they turn soft and dull. Stop as soon as they are barely tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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