This post contains affiliate links.

I can’t wait to share this Asparagus Stir-Fry recipe with you! Mine is vegan and made with whole ingredients like garlic and ginger root to bring out the best flavor. I love a good rice bowl and this one is one of the best. Originally created for my 21-Day Cleanse, I’m sharing it today to give you a lovely stir-fried asparagus dish to add to your Spring menu.

stir-fried asparagus with other veggies on a plate of brown rice and topped with almond butter sauce.

What's in this post

Stir-fry began in China, heating up a wok on a fire until it is very hot, then adding food and spices to it and quickly cooking them until tender. My Chinese-inspired version uses traditional flavors with a few twists for a nutty, creamy finish.

Ingredients for Stir-Fry

white plate of snow peas, asparagus and carrots with brown rice and almond butter sauce.

To create a vegan stir-fry from scratch you really just need some fresh veggies and a bit of oil over a hot skillet, but I’m taking mine up a notch with a savory almond butter sauce. Here’s what you need for both:

For the Sauce

  • Canned coconut milk: For this sauce, you really want the cream from the coconut milk. Make sure you shake or stir up that can before measuring to mix up the liquid at the bottom with the gorgeous cream on top.
  • Almond butter: I love using homemade nut butter for this recipe for extra creaminess and a warm, nutty finish.
  • Tamari: This sauce is a gluten-free version of soy sauce and can be found in the international aisle of most grocery stores.
  • Maple syrup: The sweetness of this syrup helps balance the more potent flavors from the other ingredients, giving you a perfectly balanced sauce.
  • Ginger root: Fresh is key for the best flavor and to benefit from ginger’s anti-inflammatory properties.
  • Garlic clove: A little goes a long way with fresh garlic! One clove will give you just the right punch of flavor, yet I won’t judge if you turn this into a garlic stir-fry with more!
  • Crushed red pepper: Adding a little heat wraps this sauce up nicely, simply omit it if you want a milder dish, or bring straight to the table to allow others to add spice to their preference.

For the Stir-Fry

  • Coconut oil: Since we are cooking this at high heat, you want an oil that won’t burn before you add your veggies. Coconut oil is my go-to for everything and works well with this dish.
  • Asparagus: The shining star in this dish! Loaded with folate and antioxidants, asparagus is a great green vegetable to grace your plate!
  • Carrots: With beta carotene, potassium and fiber, carrots are a nutritional (and flavor!) compliment to the asparagus in this dish.
  • Snow peas: To add even more crunch to this great recipe, I add in snow peas. You can eat them pod and all!
  • Brown rice: Serving this stir-fried asparagus with brown rice turns it into a filling meal.
freeA bowl of ready-to-eat creamy vegetable soup next to silver spoons.

November 9-13, 2026

Jen’s Free Soup Challenge

I’d love for you to soup it up with me! For 5 days, I’ll send you a daily veggie-packed soup that’s easy enough for a busy weeknight and makes enough to freeze and pull out all winter.

Easy Ingredient Swaps

For a completely soy-free dish, swap the tamari sauce with coconut aminos. Feel free to add in the Spring-fresh veggies of your choice if snow peas or carrots aren’t ready when you make this.

Brown rice isn’t for everyone so you can use white rice, cauliflower rice, or the base of your choice. If you don’t need a vegan dish, swap the maple syrup with honey for an equally nutty, sweet note.

asparagus stir-fry on a bed of brown rice.

How to Make Asparagus Stir-Fry

Now that you’ve grabbed all the ingredients you need for a gluten-free dinner, let’s make some magic! While you can totally use a wok for this recipe, I know that not everyone has one. Grab a large skillet and know that you will still get a wonderfully sautéed result.

  1. Start by making the brown rice according to the package directions. You’ll be able to make the rest of the dish while your rice is cooking, so feel free to keep an eye on it on a back or side burner and save that big burner for the main event.
  2. To make the sauce, mix together all the sauce ingredients in a jar with a lid until combined. You can set this aside while you cook the veggies. You want a pourable result, so if the sauce is too thick then add water a tsp at a time then stir to thin.
  3. Heat coconut oil over medium-high heat in a large skillet. Once it is heated, add in all the prepped veggies at once and stir-fry until they are tender crisp. You want the asparagus to be soft enough to chew but still crunchy. Be careful to avoid any jumping oil or water from the veggies as they sear in the hot pan.
  4. To serve, add 3/4 cup brown rice to bowls and top with an equal amount of veggies per serving. Drizzle sauce over top and enjoy immediately.

That’s all there is to it! While roasted vegetables are delicious and certainly have their place in my dinner rotation, I love the ease of recipes like this that require less chopping and not a lot of kitchen time. You can also serve the three components in separate bowls so diners can put their meal together exactly how they want it.

Asparagus Stir-Fry FAQs

How do you cut asparagus for stir-fry?

I recommend trimming the rough bottoms off than cutting them into 1-inch pieces to ensure they cook through properly. I’m going for still crunchy yet softened asparagus when I’m done.

Does asparagus need to be blanched before adding it to a stir-fry?

No need to blanch before stir-frying asparagus. The high heat of the skillet/wok along with the water from the other vegetables will help cook this vegetable to perfection.

How do you cook asparagus so it doesn’t get soggy?

I am no fan of soggy asparagus. I like to get the skillet nice and hot before adding my vegetables, then add them all at once so none get done too quickly. I cut the asparagus into 1-inch pieces beforehand so I can insure they cook evenly. You’ll get a slight char on the softened outside with a crunchy center when you are done with the stir-fry. Keep an eye on the veggies and don’t add the lid while cooking so that steam doesn’t get trapped inside causing the vegetables to get soggy.

spring vegetable stir-fry covered with almond butter sauce on a bed of brown rice.

More Asian-Inspired Plant-Based Recipes

Recipe Card

Asparagus Stir-Fry with Tamari Almond Sauce

Jen Hansard
5 (5)
In this asparagus stir-fry, crisp spears, carrots and snow peas get tossed in a creamy almond butter sauce with tamari, ginger and a little coconut milk, then spooned over brown rice. My family always asks for extra sauce, so feel free to double it.
Review Save Print Pin
asparagus stir-fry with snow peas and carrots over a bed of rice and topped with almond butter sauce.
Serves2 (1.5 cups)
Prep5 minutes
Cook35 minutes
Total time40 minutes

Ingredients 

For Sauce:

  • 2 tbsp coconut milk canned
  • 2 tbsp almond butter
  • 1 tbsp tamari
  • 1 tsp pure maple syrup
  • 1 tsp ginger root peeled and grated
  • ¼ tsp crushed red pepper
  • 1 tsp garlic clove minced

For Stir-Fry:

  • 1 tbsp coconut oil, unrefined
  • 12 asparagus trimmed and cut into 1" pieces
  • ½ cup carrots diced
  • ½ cup snow peas

For Serving:

  • ½ cup brown rice uncooked

Instructions 

  • Cook the brown rice according to the package directions and set aside.
  • Stir together the coconut milk, almond butter, tamari, maple syrup, ginger, red pepper flakes, if using, and garlic. If the sauce is too thick to drizzle, add a little water and stir again.
  • Heat the coconut oil in a large skillet over medium-high heat. Add the asparagus, carrots and snow peas and stir-fry until crisp-tender.
  • Divide the warm rice among plates, top with the vegetables and drizzle with the sauce. Serve immediately.

Equipment

enameled cast iron skillet
Lodge enameled skillet
Set of gold measuring cups with white powder on marble surface.
Le Creuset measuring cups
Set of gold measuring spoons on a white surface for cooking and baking.
Le Creuset spoons

Recipe Notes

  • Prep Tip: Snap the woody ends off the asparagus; they break naturally where the tough part begins.
  • Ingredient Swaps: Cauliflower rice or any rice works in place of the brown rice. Use sunflower butter instead of almond butter for a nut-free sauce.
  • Protein Boost: Stir-fry 1 cup cubed extra-firm tofu or shelled edamame with the vegetables for a heartier meal. Our guide to plant-based protein has more ideas.
  • Storing: Store the stir-fry and rice in separate airtight containers in the fridge for up to 3 days. Reheat in a skillet with a splash of water, loosening the sauce with a little water or coconut milk if it thickens.

Nutrition

Calories394 kcal
Carbohydrates52 g
Protein11 g
Fat18 g
Fiber7 g

Serving: 1.5 cups | Saturated Fat: 7 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Sodium: 536 mg | Potassium: 634 mg | Sugar: 8 g | Vitamin A: 6412 IU | Vitamin C: 22 mg | Calcium: 131 mg | Iron: 4 mg

You’ll want it later

Save this recipe

Drop your email and I’ll send it to you.

Share with a friend