Asparagus wok tossed with oyster mushrooms recipe
- Cuisine: Vietnamese
Ingredients200 g asparagus, bottoms trimmed & sliced into 4 cm lengths
70 g oyster mushrooms
70 g black fungus
2 tablespoons vegetable oil
1 tablespoon finely diced garlic
1.5 tablespoons fish sauce
½ tablespoon oyster sauce
½ teaspoon sugar
Pinch black pepper
1 chili, sliced
¼ teaspoon toasted sesame seeds
PreparationIn a hot wok, add oil, followed by the garlic and fry until fragrant. Add the asparagus and stir fry for 2 minutes. Add the mushroom and black fungus tossing for 30 seconds. Now add fish sauce, oyster sauce, sugar and 1 tablespoon of water. Toss for a further 1 minute and then add salt and pepper.
Transfer to a serving bowl and garnish with chili and sesame seeds.
Serve with jasmine rice.
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