Asparagus and Mushroom Stir Fry

By | March 15, 2016

Ingredients

  • 1 pound asparagus, cut into 1-inch pieces
  • 2 tablespoons canola oil, divided
  • 6 ounces shiitake mushrooms, sliced
  • 6 ounces portabella mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon crushed red pepper
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • Pinch coarse salt
  • Pinch ground white pepper

Instructions

Cook asparagus in a large pot of boiling, salted water for 1 minute; drain and chill quickly. Set aside.

Heat a large sauté pan on high heat; add 1 tablespoon canola oil and mushrooms. Cook 4 to 5 minutes, or until soft. Add garlic and a pinch of salt and white pepper; cook 1 minute. Remove from pan; set aside.

Replace large sauté pan on high heat; add remaining 1 tablespoon canola oil; add asparagus and cook 1 to 2 minutes or until slightly caramelized. Add red pepper, a pinch of salt and white pepper. Remove from pan; set aside.

Replace large sauté pan on medium-low heat; add oyster sauce and soy sauce. Return cooked asparagus and mushrooms until heated through. Serve hot over rice.

Yield: 4 servings.

Chef ’s Note: Decrease the crushed red pepper for a less spicy flavor.

Ingredients

  • 1 pound asparagus, cut into 1-inch pieces
  • 2 tablespoons canola oil, divided
  • 6 ounces shiitake mushrooms, sliced
  • 6 ounces portabella mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon crushed red pepper
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • Pinch coarse salt
  • Pinch ground white pepper

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