1.5#           Asparagus

10 oz          Shitake Mushrooms, fresh

2 Tbsp       Sesame Oil

1 Tbsp       Vegetable Oil

1 Tbsp       Garlic, Fresh and minced

5 fl. oz.      Oyster Sauce

2-3 Drops  Sriracha Hot Sauce

TT              Salt/Wh. Pepper


1. Wash asparagus and mushroom, pat dry and reserve separately.


2. Trim asparagus into 1-2 inch pieces keeping the head pieces together and stem pieces together but separate from the heads.


3. Rip off stems from caps of mushroom and slice caps in about 1/2 inch strips.


4. Heat Sesame and Vegetable oil in suitable wok over hi heat. You know the oil is ready when you throw a grain of minced garlic in and it dances. Throw the rest of the garlic in and stir fry until the garlic begins to release its flavor and sweat... a few moments should just about do the trick.


5. Add asparagus stalks and stir fry for 30-40 seconds before adding the heads and mushroom caps.


6. Season to taste with oyster sauce, sriracha hot sauce, salt, white pepper and anything else you may desire.



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