Skill level

Average: 4.5 (7 votes)


  • 200 g asparagus, bottoms trimmed and sliced into 4 cm lengths
  • 70 g oyster mushrooms
  • 70 g black fungus
  • 2 tbsp vegetable oil
  • 1 tbsp finely diced garlic
  • 1½ tbsp fish sauce
  • ½ tbsp oyster sauce
  • ½ tsp sugar
  • pinch of salt
  • pinch of black pepper
  • 1 chilli, sliced
  • ¼ tsp toasted sesame seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.