Tuesday, 18 September 2012

Stir Fry Asparagus With Assorted Mushrooms


1 packet of Thai Asparagus (ends trimmed and remove the outer skin by using peeler)
8 canned button mushrooms (sliced)
1 box Shimeiji mushrooms
2 garlic (minced)
1 tbsp light soy sauce
1 tsp oyster sauce
1 tbsp cooking oil
Coarse black pepper


1. Heat the oil in the frying pan. Sauté the garlic.

2. Toss in the button and Shimeiji mushrooms. Stir fry.

3. Add the asparagus and drizzle the light soy sauce. Drizzle some water if needed.

4. Add oyster sauce and sprinkle some black pepper. Give it a quick stir. Do not OVERCOOK asparagus.

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