stir-fry asparagus with shiitake mushrooms


2 tablespoons water

1 tablespoon soy sauce

1 tablespoon dry sherry

2 teaspoons packed brown sugar

2 teaspoons grated fresh ginger

1 teaspoon toasted sesame oil or perilla oil

1 tablespoon vegetable oil

1 pound asparagus, trimmed and cut on bias into 2-inch lengths

4 ounces shiitake mushrooms, stemmed and sliced thin

2 scallions, green parts only, sliced thin on bias



Another Shot, Another Pose

  1. Combine water, soy sauce, sherry, sugar, ginger, and oil in bowl.
  2. Heat vegetable oil in 12-inch nonstick skillet over high heat until smoking.
  3. Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes.
  4. Add soy sauce mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes.
  5. Transfer to serving platter, sprinkle with scallion greens, and serve.