Recently saw this recipe featured on an episode of Americas Test Kitchen and am totally obsessed with it. I have used a very similar sauce to make a variation of Mapo Tofu in the past and love the sweet/tangy Asian flair to it so decided to make it today. It is fairly simple and takes a few minutes from start to finish.
RECIPE: Sauteed Asian Asparagus and Shiitake Mushrooms
Ingredients
Sauce,
2 Tbsp water
1 Tbsp Sherry, cooking wine
2 tsp Brown sugar
1 Tbsp Soy Sauce
1 tsp fresh ginger, grated
1 tsp, sesame oil
1 Tbsp vegetable oil (to saute vegetables)
1 bunch Asparagus, cut
1 box Shiitake Mushrooms, sliced
Method
1. To make sauce, combine the water, sherry, brown sugar, soy sauce, ginger and sesame oil.
2. In a cast iron skillet heat the vegetable oil on medium heat for a few minutes till the oil is very hot and the chopped vegetables. Stir occasionally and let the veggies brown a bit.
3. Add the sauce and let thicken, stir occasionally till the liquid is almost dry.
Enjoy!
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