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Asparagus wok tossed with oyster mushrooms recipe

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  • Cuisine: Vietnamese

Ingredients

200 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 salt
Pinch black pepper
1 chili, sliced
¼ teaspoon toasted sesame seeds
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Preparation

In 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.

If you enjoyed this Asparagus wok tossed with oyster mushrooms recipe then browse more Vietnamese recipes, stir-fry recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
15 Jan 2012 10:26 AEST
Ken Hutt
I am excited by the prospect of the new flavors and have many of the herbs growing and need the info on how and when to use, theses videos are so helpful,
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