Mixed Asparagus with Mushrooms from Wok
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g asparaus, reen
- g 1,000 asparaus, white
- 300 g mushrooms (oyster mushrooms, shitake, champinon etc. - also mixed)
- 2 tablespoon vegetable oil, (NO olive oil)
- 2 cloves garlic, (more if you like)
- 5 cm ginger, fresher
- 2 tablespoon soy sauce, light
- 1 tablespoon oyster sauce
- Pepper, white, ground
- 50 ml sherry
- 1 tablespoon cornstarch, (Mondamin or locust bean gum)
- 1 bunch coriander greens
- 1 pinch (s) sugar, brown
- Potato (s), small, cooked or from the steamer as a side dish
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut diagonally into approx. 1-2 cm wide slices.
- Clean the mushrooms and cut into slices. Finely dice the garlic and ginger or chop them into small pieces.
- Pluck the coriander leaves.
- Heat the oil in the wok and quickly fry the garlic and ginger while stirring the pan. Add asparagus and fry in portions over high heat, stir-frying, until cooked (firm to the bite).
- Then add the mixed mushrooms and stir-fry briefly.
- Deglaze everything with soy sauce and oyster sauce.
- Add freshly ground pepper and a pinch of sugar. Whisk the sherry with Mondamin and lightly thicken the asparagus. Serve sprinkled with fresh coriander.
- Serve with the small potatoes.
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