Stir-fried asparagus with mushrooms
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Asaparagus |
| 1 | each | Vegetable bouillon cube |
| 1 | tablespoon | Cornstarch |
| 4 | tablespoons | Vegetable oil |
| 1 | tablespoon | Garlic, chopped |
| 6 | eaches | Fresh shiitake mushrooms, stems removed & sliced |
| 2 | eaches | Green onions, chopped |
| 1½ | tablespoon | Vegetarian oyster sauce |
| Pepper | ||
Directions
Clean the asparagus & trim. Parboil for 2 to 3 minutes.
Dissolve the bouillon cube in ½ c water then add the cornstarch & stir to dissolve.
Heat the oil in a wok over medium-high heat almost to the smoking point. Add the garlic & brown it. Add the asparagus, mushrooms & onions all at once. Immediately add the oyster sauce & dissolved bouillon cube. Stir-fry for 3 minutes. Turn into a serving dish & garnish with pepper.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" Submitted By MARK SATTERLY On 09-26-94
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