Stir-Fried Asparagus with Shiitake Mushrooms
Stir-Fried Asparagus with Shiitake Mushrooms. To achieve stir-fried asparagus with a browned exterior and a crisp-tender texture, we had to start with a hot pan and stir the asparagus only occasionally. This allowed the spears to char and caramelize. To ensure that the asparagus cooked evenly, we diluted the sauce with water. This diluted sauce created a small amount of steam, which cooked the spears through before evaporating and leaving behind a flavorful glaze. We developed a savory variation featuring red bell pepper. To allow the asparagus to brown, stir it only occasionally. Look for spears that are no thicker than ½ inch.
Servings 4 people
- 2 tbsp water
- 2 tbsp soy sauce
- 1 tsp dry sherry
- 2 tsp packed brown sugar
- 2 tsp grated fresh ginger
- 1 tsp toasted sesame oil
- 1 tbsp 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
- Combine water, soy sauce, sherry, sugar, ginger, and sesame oil in bowl.
- Heat vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add asparagus and mushrooms. 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.