Stir-Fried Asparagus & Shiitake Mushrooms with Ginger & Sesame
We found this in the Fine Cooking Magazine: April/May 2012 Issue
1 lb. asparagus
4 medium scallions, trimmed 2 inch pieces on an angle (halve large white lengthwise)
2 Tbsp. canola oil
7 oz. shiitake mushrooms, sliced
4 medium cloves garlic, minced
2 Tbsp. fresh ginger, minced
1 tsp. sesame seeds
1 Tbsp. soy sauce
1 tsp. asian sesame oil
Heat canola oil in a 12-inch skillet over high heat until shimmering hot. Add the asparagus, scallions and shiitake mushrooms. Cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about 3 minutes.
Add cloves garlic, minced fresh ginger, and sesame seeds. Stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about one minute more.
Add 2 Tbsp. water and scrape the bottom of the pan. Stir in 1 Tbs soy sauce, 1 tsp. Asian sesame oil, and season to taste with kosher salt.
Serve with rice for a vegetarian main course or with shrimp or steak.