Stir-Fried Mushrooms with White Asparagus & Coriander

Name: Stir-Fried Mushrooms with White Asparagus & Coriander
Cuisine: China
Ingredients: a pinch of freshly ground white pepper; 3 tablespoons fresh chicken stock; 75 g (2⅔ oz) bean sprouts, trimmed; 2 tablespoons vegetable oil; 1 small handful of coriander (cilantro) leaves; 1 teaspoon finely chopped ginger; 2 cloves garlic, finely chopped; 2 teaspoons sugar; 1 tablespoon shaoxing; a few drops of sesame oil; 1 tablespoon mushroom soy sauce; 300 g (10½ oz) mixed mushrooms such as shiitake, oyster, shimeji and enoki; 4 white asparagus spears, trimmed and sliced on the diagonal into thirds

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

There are quite a few ingredients in this dish, but it’s well worth the shopping effort, and the stir-frying happens quite quickly. You can, of course, use green asparagus instead of the white, and beans will also work well. Do try to use a mixture of mushrooms as they add great texture and taste variations.

Ingredients

300 g (10½ oz) mixed mushrooms such as shiitake, oyster, shimeji and

Asia
China
Side dish

Method

Trim the mushrooms if necessary and tear any large ones in half. Heat a wok until just smoking. Add the vegetable oil and, when hot, stir-fry the asparagus for 1 minute. Add the mushrooms (except the enoki if using), garlic and ginger and stir-fry until fragrant. Deglaze the wok with the shaoxing, then add the sugar, soy sauce, sesame oil and chicken stock and allow the sauce t