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Weekend Recipe: Stir-Fried Asparagus with Shiitake Mushrooms

By Cynthia Dea
July 24, 2015
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An often overlooked, but essential tip for a good stir-fry is to make sure your pan or wok is very hot. Steam some rice just before you get this Cook's Illustrated dish started, and you have a quick and healthy side or a simple main dish for two.

Photo courtesy of Cook's Country

Stir-Fried Asparagus with Shiitake Mushrooms
Serves 4

To allow it to brown, stir the asparagus only occasionally. Look for spears that are no thicker than ½ inch.

2 tablespoons water
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons packed brown sugar
2 teaspoons grated fresh ginger
1 teaspoon toasted sesame oil
1 tablespoon vegetable oil
1 pound asparagus, trimmed and cut on bias into 2-inch lengths
4 ounces shiitake mushrooms, stemmed and sliced thin
2 scallions, green parts only, sliced thin on bias

Combine water, soy sauce, sherry, sugar, ginger, and sesame oil in bowl.

Heat vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Add soy sauce mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes. Transfer to serving platter, sprinkle with scallion greens, and serve.

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