Categories: April2013, Asparagus, Chinese, Spring, T&T
Ingredients
- 3 Tbs canola oil
- 1 lb asparagus, cut into 2" pieces
- 7 oz sliced shiitaki mushrooms
- 4 medium scallions, trimmed and cut into 2" pieces
- 4 medium cloves garlic, minced
- 2 Tbs minced fresh ginger
- 1 tsp sesame seeds
- 1 Tbs soy sauce
- 1 tsp Asian sesame oil
- Kosher salt
Directions
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Heat the oil in a 12-inch skillet over high heat until shimmering hot. Add the asparagus, mushrooms, and scallions, and cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about # minutes. Add the garlic, ginger, and sesame seeds and stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 Tbs water and scrape the bottom of the pan. Stir in the soy sauce and sesame oil, and season to taste with salt.