Button Shiitake and Asparagus Stir-Fry

Preparation info

  • Serves

    3 to 4

    as a side dish
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

If you are lucky enough to locate hard-to-find little button shiitake, showcase them in a simple dish. The handsome dark caps, tender enough to be cooked with their pale stems intact, contrast sleekly with crisp, grassy asparagus. Powdered sansho, the Japanese name for a type of prickly ash, is not strictly necessary, but it adds an intriguing whiff of lemon, mint, pine—je ne sais quoi.


  • ¼ pound button shiitake
  • ½ pound medium asparagus
  • 3 medium scallions (green onions)
  • ½ tablespoon shoyu (Japanese soy sauce)
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • Large pinch sansho powder or white pepper
  • tablespoons corn oil


    1. Trim a sliver from base of each shiitake stem; halve mushrooms. Bend asparagus to snap off bases as necessary. Cut spears into ¾-inch diagonals. Trim, then thin-slice scallions, separating light and dark parts. Blend shoyu, lemon juice, honey, and sansho.
    2. Heat wok over moderate heat. Pour oil around rim. Add shiitake, asparagus, and pale part of scallions. Toss until just barely tender, about 3 minutes.
    3. Add darker part of scallions and shoyu mixture; toss a moment. Taste, season, and turn into a heated dish.