Asparagus and Mushroom Stir-Fry
A high-heat sear for snappy vegetables and deep flavor
Why This Recipe Works
The key to this stir-fry is a smoking-hot skillet, which blisters the asparagus and mushrooms quickly without making them soggy. It is a fast, reliable technique for achieving crisp-tender vegetables with a savory, glossy glaze.
Instructions
Whisk the water, soy sauce, sherry, cornstarch, sugar, sesame oil, and salt in a small bowl until the cornstarch is completely dissolved and no lumps remain.
Heat the vegetable oil in a 12-inch nonstick skillet over high heat until the oil shimmers and just begins to smoke.
Add the asparagus and mushrooms to the pan and cook, stirring occasionally, until the asparagus is spotty brown and the mushrooms have softened, about 3 to 4 minutes.
Stir the sauce once more to incorporate any settled starch and pour it into the skillet. Cook, stirring once or twice, until the liquid thickens into a glossy glaze and the pan is nearly dry, about 1 to 2 minutes.
Transfer the vegetables to a platter and sprinkle with scallions. Serve immediately while the vegetables are still vibrant and hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 2 days; reheat briefly in a hot pan.
