Summary

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

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Instructions

1. Peel the asparagus and cut diagonally into approx. 1-2 cm wide slices.
2. Clean the mushrooms and cut into slices. Finely dice the garlic and ginger or chop them into small pieces.
3. Pluck the coriander leaves.
4. 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).
5. Then add the mixed mushrooms and stir-fry briefly.
6. Deglaze everything with soy sauce and oyster sauce.
7. Add freshly ground pepper and a pinch of sugar. Whisk the sherry with Mondamin and lightly thicken the asparagus. Serve sprinkled with fresh coriander.
8. Serve with the small potatoes.