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Stir-fried Asparagus with Shiitaki Mushrooms


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  • 2 2 2 Tablespoons water
  • 1 1 1 Tablespoon soy sauce
  • 1 1 1 Tablespoon dry sherry
  • 2 2 2 teaspoons packed brown sugar
  • 2 2 2 teaspoons grated fresh ginger
  • 1 1 1 teaspoon toasted sesame oil
  • 1 1 1 Tablespoon vegetable oil
  • 1 1 2-inch pound asparagus, trimmed and cut on bias into 2-inch lengths
  • 4 4 4 ounces shiitake mushrooms, stemmed and sliced thin
  • 2 2 2 scallions, green parts only, sliced thin on bias


Servings 4
Adapted from


Step 1

NOTE FROM THE TEST KITCHEN To allow it to brown, stir the asparagus only occasionally. Look for spears that are no thicker than ½ inch.

1. Combine water, soy sauce, sherry, sugar, ginger, and sesame oil in bowl.
2. 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 sauce 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 scallion greens, and serve.

Just Add Water

For spears that are well browned and crisp-tender, stir-fry them first and then steam them in a sauce diluted with water.

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