Shiitake Mushroom and Asparagus Stir Fry

Want to have some new combination of your asparagus stir fry, try this shiitake mushroom and asparagus stir fry.

Prep Time 10

Cook Time 5

Total Time 15

8-10 fresh shiitake mushrooms
1/2 lb 220g of asparagus- snap off woody ends as they will naturally break where tender.
3 garlic cloves– roughly chopped not minced
2 tbsp oyster sauce – if you want to turn it into vegan or vegetarian use mushroom oyster sauce.
2 tbsp vegetable cooking oil with a higher smoking point.
A small pinch of salt and black pepper – I find black pepper is excellent for all kinds of mushrooms.
½ tsp sesame oil for finishing touch.

Prepare the mushrooms: wash the mushrooms, remove the roots, and then cut into thin slices.
Now the asparagus: Hold each stalk at both ends—bend until it snaps. It always breaks where the tender begins. Cut into 2-inch pieces.
Blanch the asparagus: I always love to blanch the harder vegetables in stir-frying dishes. It is a super great way of keeping the freshness and crunchy texture. Remember to add some vegetable cooking oil and a small pinch of salt.

Instead of frying garlic at the beginning, we need to fry the mushrooms first. As mushrooms can’t release water like most dark leafy vegetables, garlic will get burnt very quickly. Fry until the mushrooms turn soft.
Now, add the garlic, and continue frying until aromatic.
Add blanched asparagus. Since we have already cooked them, simply stir-fry them briefly to reheat.
Add a pinch of salt and oyster sauce as well as sesame oil. Mix well and transfer out.
Sprinkle some freshly ground black pepper!