Stir Fried Asparagus

Some folks cut or break off part of the bottom of the stalk, but they usually remove too much. If you buy slender stalks you do not have to remove very much at all, maybe just a half inch or so. If you buy thicker stalks you can still get away with removing just a half inch but then take a potato peeler and peel away some of the bottom part of the stalk to remove a little of the toughest fiber.

“Tender, crunchy” is the term for properly cooked asparagus. Actually “tender, crunchy” is the appropriate term for most cooked vegetables. Yes, there are those out there who prefer their vegetables cooked soft and mushy, just as there are those misguided souls who like meat cooked well done and dry.

Stir Fried Asparagus and Mushrooms

1 lb asparagus
6 oz fresh shiitake mushrooms
1 Tbl vegetable oil
1 Tbl sesame oil
3 drops toasted sesame oil
2 cloves garlic, crushed
4 oz oyster sauce
1 tsp fresh grated ginger
1 tsp soy sauce
1/8 tsp crushed red pepper flakes

Prepare asparagus by washing and trimming, chop into 1 to 1 1/2 inch pieces. Set aside on paper towel to absorb excess moisture. Clean mushrooms and chop into bite-size pieces, set aside.

Heat oils in your wok, add asparagus and mushrooms, stir fry for 2 minutes. Add all the rest of the ingredients and continue stir frying until asparagus is crisp tender, (tender crunchy).

Serve topped with a few crunchy chow mein noodles or some chopped green onion.

Look for Chef Darrel’s blog on the website of our sister paper, Daily-Chronicle.com. Anyone with questions or comments for Chef Darrel is welcome to call him at 630-235-0672.

Recipes for Mushrooms with Bill & Sheila

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