Stir-Fried Asparagus with Shiitake Mushrooms
Serves 4
- 2 Tbs water
- 1 Tbs soy sauce
- 1 Tbs dry sherry
- 2 tsp packed brown sugar
- 2 tsp grated fresh ginger
- 1 tsp toasted sesame oil
- 1 Tbs vegetable oil
- 1 lb asparagus, tough ends trimmed and cut on the bias into 2-inch lengths
- 4 oz shiitake mushrooms, stemmed and sliced thin
- 2 scallions, green parts only, sliced thin on the bias (optional)
- Combine water, soy sauce, sherry, sugar, ginger, and sesame oil in a bowl.
- Heat vegetable oil in a 12-inch non-stick skillet over high heat until smoking.
- Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes.
- Add soy sauce mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes.
- Transfer to serving platter, sprinkle with scallion greens and serve.
The Complete America's Test Kitchen TV Show Cookbook 2001-2017. Page 571-5732. U.S.A.: Penguin Random House, 2016.