Asparagus-Mushroom Stir-fry

AJI-NO-MOTO® Umami Seasoning


  • 2 Tbsps. (30g) Cornstarch
  • 2 Tbsps. (30ml) Water
  • 4 Tbsps. (60ml) Cooking oil
  • 1 cup (200g) Button mushroom, sliced
  • 1 cup (150g) Shiitake mushroom, sliced
  • 1 cup (130g) Onion, sliced
  • 3 Tbsps. (39g) Garlic, minced
  • 1 cup (130g) Tomato, sliced lengthwise
  • 1 cup (150g) Asparagus, mature stems discarded, cut into 2 inches long
  • 1/4 tsp. (1.25g) Ground black pepper
  • 2 Tbsps. (30ml) Soy sauce
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 4 Tbsps. (5g) Spring onion, chopped
Reduced sodium by 43%
  • Original seasoning/condiment: 1 tsp. (5g) Salt


  1. MIX. In a small bowl, create a slurry by mixing cornstarch and water. Set aside.
  2. SEAR. In a hot pan with oil, sear button and shiitake mushroom until edges turn slightly brown.
  3. SAUTÉ. Add onion, garlic and tomatoes and sauté for 1-2 minutes.
  4. STIR-FRY. Add asparagus and stir-fry for 2-3 minutes.
  5. SEASON. Add slurry, ground black pepper, soy sauce and AJI-NO-MOTO®. Cook for another 2-3 minutes.
  6. SERVE. Transfer to a serving platter and garnish with spring onion. Serve while hot.

Cooking Tips

To maintain the crispness of Asparagus, stir-fry over high heat for a short time.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 7 ajinomoto size  Serving size: 1 cup (83g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Asparagus is a good source of iron and folate which is essential for the production and maintenance of healthy red blood cells.


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