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Recipes Around the World International Vegetarian Union
Vegan Chinese/Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Sweet Onion-Asparagus Stir Fry
From: Karen C. Greenlee

The orginal recipe for this called for "oyster sauce" which, of course, is not vegetarian.
I learned there is a vegetarian version, called "vegetarian mushroom oyster sauce" which is a Malaysian product.
However, I haven't been able to find this yet.
If it can't be found, I suppose stir-fry sauce would be a good substitute.

Serving Size: 2

  • 3/4 pound fresh asparagus
  • 2 medium sweet onions (such as Vidalia)
  • 1 tablespoon vegetable oil
  • 1 clove garlic -- minced
  • 1/4 cup vegetarian mushroom "oyster" sauce*
  • 1/4 cup chopped pecans -- toasted
  • rice or noodles
Snap tough ends off asparagus; remove scales from stalks w/a vegetable peeler, if desired.
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 4-5 minutes or until tender.

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