1 pound asparagus
6 ounces fresh shiitake mushrooms
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 teaspoons garlic, chopped
4 ounces oyster sauce
crushed red chiles, optional, to taste
Servings: 4
1. Wash the asparagus, trim the ends and slice on the bias into 1- to 2-inch (2.5- to 5-centimeter) pieces.
2. Wash the mushrooms, trim off the stems and slice the caps into 1/2-inch (1.2-centimeter) thick slices.
3. Heat the oils in a wok or sauté pan.
4. Add the garlic and stir-fry for a few seconds.
5. Add the mushrooms and asparagus and stir-fry for 1 minute.
6. Add the oyster sauce and crushed red chiles (if used) and continue to stir-fry until the asparagus is nearly tender, approximately 3 minutes.
Yield: 1 pound (450 g)
6 ounces fresh shiitake mushrooms
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 teaspoons garlic, chopped
4 ounces oyster sauce
crushed red chiles, optional, to taste
Servings: 4
1. Wash the asparagus, trim the ends and slice on the bias into 1- to 2-inch (2.5- to 5-centimeter) pieces.
2. Wash the mushrooms, trim off the stems and slice the caps into 1/2-inch (1.2-centimeter) thick slices.
3. Heat the oils in a wok or sauté pan.
4. Add the garlic and stir-fry for a few seconds.
5. Add the mushrooms and asparagus and stir-fry for 1 minute.
6. Add the oyster sauce and crushed red chiles (if used) and continue to stir-fry until the asparagus is nearly tender, approximately 3 minutes.
Yield: 1 pound (450 g)
Last edited:
