Stir-Fried Mushroom, Asparagus, Zucchini and Tomato Recipe

“We should all be eating fruits and vegetables as if our lives depend on it – because they do.” ~ Michael Greger

Hello, Lovelies!
Last week my husband Ben and I sat at out kitchen table with Trish Lyons, my wonderful PA, and our neighbours, Richard Jones and Jo Immig.

We spent the night talking about the climate crisis, and a new environmental not-for-profit I have created and the directions we might go with it. It was an evening of spirited debate, good company, considered conversation and simple home-cooked food.

One of the stars of the meal was this stir-fry of seasonal vegetables from our own garden and the local farmers markets.

The delicate flavours of the vegetables were enhanced with a little fresh rosemary. It seems so simple, but it was super yum!

If you wanted to make it into a complete meal I’d start with some tofu or tempeh, or a handful of cashews.

We ate our stir-fry with baked root vegetables and roasted free-range organic chicken.

Ingredients (Adjust quantities to suit)

  • two cups of mushrooms, sliced
  • two cups of zucchini, sliced
  • one cup of whole cherry tomatoes
  • one bunch of fresh asparagus, trimmed and halved
  • one tablespoon of olive oil and one tablespoon of butter (use all oil if you are vegan)
  • one tablespoon of fresh rosemary leaves (dried are okay too)
  • salt and pepper
  • one tablespoon of Coconut Aminos or Braggs Aminos – or you could use Tamari, Soy Sauce or even Worcestershire Sauce

Method:

  1. Place a large heavy-bottomed frypan over high heat.
  2. Add the oil and butter and as soon as they are melted and combined throw in the zucchini. Add a good grind of salt and pepper and then stir for a minute until they are coated in oil and are softening a little. They’ll let go some juice, and that’s a good thing!
  3. Throw in the mushrooms and fresh rosemary. Stir fry for another minute or two.
  4. Now add the cherry tomatoes and asparagus. Then add the Aminos or sauce of your choice. Stirfry until the asparagus becomes bright green. This won’t take long, just a minute or two.
  5. Spoon into a serving bowl and you’re ready to go!
Hi! I'm Nicole Cody. I am a writer, psychic, metaphysical teacher and organic farmer. I love to read, cook, walk on the beach, dance in the rain and grow things. Sometimes, to entertain my cows, I dance in my gumboots. Gumboot dancing is very under-rated.
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