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Recipe

Stir-Fried Asparagus and Shiitake with Ginger and Sesame

Scott Phillips

Servings: 4

Pre-sliced shiitake from the produce section of the supermarket will save you time when prepping the ingredients for this savory stir-fry. Serve with rice for a vegetarian main course, or with shrimp or steak.

Ingredients

  • 3 Tbs. canola oil
  • 1 lb. asparagus, trimmed of tough, woody stems, and cut on an angle into 2-inch pieces
  • 7 oz. sliced shiitake mushrooms
  • 4 medium scallions, trimmed and cut on an angle into 2-inch pieces (halve large whites lengthwise)
  • 4  medium cloves garlic, minced
  • 2 Tbs. minced fresh ginger
  • 1 tsp. sesame seeds
  • 1 Tbs. soy sauce
  • 1 tsp. Asian sesame oil
  • Kosher salt

Nutritional Information

      Calories (kcal) : 170
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 490
      Carbohydrates (g): 15
      Fiber (g): 4
      Protein (g): 4

Preparation

  • Heat the oil in a 12-inch skillet over high heat until shimmering hot. Add the asparagus, mushrooms, and scallions, and cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about 3 minutes. Add the garlic, ginger, and sesame seeds and stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 Tbs. water and scrape the bottom of the pan. Stir in the soy sauce and sesame oil, and season to taste with salt.

Reviews

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Reviews

  • affy | 11/20/2013

    The flavors are nice and it went well with the hangar steak and spicy miso glaze recipe

  • adri367 | 05/04/2013

    Tasty recipe. We eat so much asparagus when it's in season, it was nice to mix in some additional flavour. We will definitely make this again.

  • cinmyrs | 03/29/2012

    Stir-fried some shrimp, removed to a plate and then made this in the same pan, adding the shrimp back in at the end. Very quick, easy, and yummy dinner. Can't wait to have the leftovers for lunch tomorrow!

  • M_R_ | 03/25/2012

    This recipe is delicious and worth the chopping and mincing. Excellent flavor! I will definitely do this again.

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