Asparagus with Wild Mushrooms

Recipe by: Katie Chin, Leeann Chin | from Everyday Chinese Cooking

Cookstr

Course: Side Dish

Total Time: Under 15 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by: Bruce Nimmer

Mushrooms work well with just about any type of vegetable. This goes very well with fish recipes.

Yield: Serves 4

INGREDIENTS

4 ounces fresh shiitake or oyster mushrooms (see Notes)
1 pound asparagus
2 teaspoons cornstarch
1 tablespoon vegetable oil
2 teaspoons minced garlic
½ teaspoon salt
1 tablespoon oyster sauce
½ cup Chicken Broth

Directions

Rinse the mushrooms in cold water; drain. Remove and discard the stems. Cut the caps into 1-inch strips. Wash the asparagus thoroughly. Break off the tough ends of the asparagus as far down as the stalk snaps easily. In a small bowl, mix together the cornstarch and 2 teaspoons cold water.

Heat a wok over high heat. Add the vegetable oil and rotate the wok to coat the sides. Add the garlic, asparagus, and salt and stir-fry for 1 minute. Add the mushrooms and continue to stir-fry until mixed. Stir in the oyster sauce. Stir in the chicken broth and heat to boiling. Stir in the cornstarch mixture; cook and stir until thickened, about 30 seconds. Turn off the heat and remove the asparagus with tongs. Arrange the asparagus across a platter and top with the mushrooms.

Notes

This recipe would be great with any variety of mushrooms. You may also increase the amount. If the mushrooms are very large, be sure to cut them into smaller pieces.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information does not include Chicken Broth. For nutritional information on Chicken Broth, please follow the link above.

Calories 72kcal (4%)

Calcium 32mg (3%)

Vitamin C 7mg (11%)

Vitamin A 43mcg RAE (1%)

Potassium 356mg

Magnesium 22mg

Protein 4g

Sugar 2g

Fiber 3g