Stir-fried Asparagus with Shiitakes

By RobinPD

We wanted a quick side dish that featured crisp-tender asparagus lightly glazed with a flavorful sauce. Using a hot pan allowed the asparagus to char. And despite the name, we found that the secret to an asparagus stir-fry was holding off on the stirring to further encourage browning. In order for the asparagus to brown and develop flavor its important to only stir occasionally as it cooks. This recipe works best with asparagus stalks that are no thicker than ½-inch.

Ingredients

• 2 tablespoons water
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons packed brown sugar
• 1 teaspoon toasted sesame oil
• 2 teaspoons grated fresh ginger
• 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

Preparation

Step 1

Combine water, soy, sherry, sugar, sesame oil, and ginger in bowl

Heat vegetable oil in 12-inch nonstick 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 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 scallions, and serve.