Stir-Fried Asparagus with Shiitake Mushrooms
Charred asparagus and savory mushrooms in a glossy ginger-soy glaze
Why This Recipe Works
High-heat charring gives the asparagus a savory, smoky edge, while a splash of water in the sauce provides just enough steam to make the spears tender. This technique ensures the vegetables are perfectly cooked through without becoming mushy or losing their vibrant color.
Instructions
Whisk the water, soy sauce, sherry, brown sugar, ginger, and sesame oil in a small bowl until the sugar has dissolved.
Heat the vegetable oil in a 12-inch nonstick skillet over high heat until it just begins to smoke. Add the asparagus and mushrooms, spreading them into an even layer to ensure direct contact with the pan.
Cook without stirring until the vegetables begin to brown, about 2 minutes. Stir and continue to cook until the asparagus is spotty brown and the mushrooms have softened, about 2 minutes more.
Pour in the sauce and cover the skillet immediately. Cook for 1 minute—this creates a burst of steam that finishes the interior of the asparagus while the sauce reduces into a clingy glaze.
Remove the lid and stir in the scallions. Serve hot, ideally alongside steamed rice.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best enjoyed immediately; leftovers can be refrigerated in an airtight container for up to 2 days.
What substitutions can I make?
- soy sauce: tamari for gluten-free
