Stir-Fried Asparagus and Shitake Mushrooms

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This side dish accompanied Chinese Braised Beefin the photograph.  The mushrooms were a good addition since they really soaked up the sauce.  This is an adaptation from Cook’s Illustrated’s “All-Time Best Chinese Recipes”.


2 Tbs. water

1 Tbs. soy sauce

1 Tbs. dry sherry

2 tsp. brown sugar

2 tsp. grated fresh ginger

1 tsp. toasted sesame oil


1 Tbs. vegetable oil

1 lb. asparagus, trimming and cut into 2 inch pieces

2 oz. dried shitake mushrooms, soaked, cut into pieces, and dried with paper towels

2 scallion, thinly sliced

In a small bowl, combine the sauce ingredients.

Heat the oil in a large skillet over high heat until almost smoking.  Add the asparagus and the mushrooms in a single layer.  Cook, stirring occasionally, until the asparagus has browned spots, about 3-4 minutes.  Add the sauce, and cook another 1-2 minutes, stirring frequently, until the asparagus is tender-crisp.  Sprinkle with the scallions and serve.


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