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Asparagus stir fry rice bowl

by Jonathan Cheung

The beautiful greens of asparagus stalks announce spring – this fresh, and simple quick meal is scrumptuous.

  • 15 - 30Min
  • Easy
  • 6-8
  • Vegetarian
  • Vegan adaptable
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garlic-asparagus-rice

Ingredients

  • 1 1/2 cups/375mL Dainty Jasmine rice
  • 3 tbsp Vegetable Oil
  • 1 small Onion, sliced thin
  • 1 bunch Asparagus, trimmed and cut into thumb sized pieces
  • 2 cloves Garlic, crushed
  • 3 tbsp Chicken stock or water
  • 1 splash Soy Sauce
  • 1 tsp Sugar
  • 1/2 tsp Sesame Oil
  • 1 tsp Toasted Sesame Seeds (optional)

Preparation

1

Cook the Dainty Jasmine rice - rice cooker or stovetop according to package directions.

2

Preheat a wok or medium sized sauté pan over high heat. When hot, add the the oil. When the oil is just starting to smoke, add the sliced onion and cook for 30 seconds. Add the asparagus and continue to cook for 2 minutes. Toss in the garlic, chicken stock, soy sauce, and sugar. Stir together and bring to a simmer.

3

Remove from the heat and toss in the sesame oil.

4

To serve - place the asparagus on top of the Jasmine rice in a bowl, with a sprinkling of sesame seeds.

Recommended Rice:

You can try this recipe with different types of rice:

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