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Asparagus with Wild Mushrooms

Contributors

Cookbook

Everyday Chinese Cooking

Published by Clarkson Potter

This image courtesy of Bruce Nimmer

Mushrooms work well with just about any type of vegetable. This goes very well with fish recipes.

NotesThis recipe would be great with any variety of mushrooms. You may also increase the amount. If the mushrooms are very large, be sure to cut them into smaller pieces.

Serves4

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 15 minutes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Equipmentwok

Mealdinner

Taste and Texturecrisp, garlicky, salty, savory, sweet, umami

Type of Dishvegetable

Ingredients

  • 4 ounces fresh shiitake or oyster mushrooms (see Notes)
  • 1 pound asparagus
  • 2 teaspoons cornstarch
  • 1 tablespoon vegetable oil
  • 2 teaspoons minced garlic
  • ½ teaspoon salt
  • 1 tablespoon oyster sauce
  • ½ cup Chicken Broth

Instructions

  1. Rinse the mushrooms in cold water; drain. Remove and discard the stems. Cut the caps into 1-inch strips. Wash the asparagus thoroughly. Break off the tough ends of the asparagus as far down as the stalk snaps easily. In a small bowl, mix together the cornstarch and 2 teaspoons cold water.

  2. Heat a wok over high heat. Add the vegetable oil and rotate the wok to coat the sides. Add the garlic, asparagus, and salt and stir-fry for 1 minute. Add the mushrooms and continue to stir-fry until mixed. Stir in the oyster sauce. Stir in the chicken broth and heat to boiling. Stir in the cornstarch mixture; cook and stir until thickened, about 30 seconds. Turn off the heat and remove the asparagus with tongs. Arrange the asparagus across a platter and top with the mushrooms.

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