I”m not sure I can ever get enough stir-fry. Just the name of the dish makes me hungry. All the sauteed vegetables, combined with what I already know is going to be a very flavorful sauce puts a smile on my face.
When it comes to simplicity, this one pretty much takes the cake. The dish consists of just a few primary ingredients that need minimal prep work. Beyond that, a sauce needs to be prepared. Warm up a pan, cook and it’s all done.
If I had to, I’d say the sauce is the star of this dish. It’s a combination of a few powerhouses. Soy sauce, sherry, brown sugar and ginger. If you’re into food and cooking, you already know that mixing these ingredients together is bound to end up as something good.
For the Sauce
2 Tablespoons Water
1 Tablespoon Soy Sauce
1 Tablespoon Dry Sherry
2 Teaspoons Packed Brown Sugar
1 Teaspoon Ground Ginger
1 Teaspoon Toasted Sesame Oil
For The Vegetables
1 Tablespoon Regular Olive Oil
1 Pound Asparagus, Trimmed and Cut into 2-Inch Pieces
8 Ounces White Button Mushrooms, Sliced Thin
2 Scallions, Trimmed and Sliced Thin
I’d like to thank America’s Test Kitchen and their invaluable resource called The Complete Vegetarian Cookbook for this recipe. I did change one minor detail, but my inspiration was derived from them.
Make the Sauce
I decided to prepare the sauce first, just to get it out of the way. In a medium sized bowl, add the water, soy sauce, sherry, brown sugar, ginger and sesame oil. Whisk these ingredients together well.
Prep the Vegetables
Even though I already described how the vegetables should be prepped, I couldn’t help myself when it came time to take some photos. I decided to grab these and share them with you.
I first trimmed the woody ends from the asparagus and cut them, on the bias, into 2-inch pieces.
Next, I cleaned and cut up the mushroom.
Finally, I trimmed the ends from the scallions and sliced them up into about 1/2-inch pieces.
Sauté The Vegetables
Warm a large skillet over high heat. When the pan is to temperature, add the olive oil to it as well as the asparagus and mushroom. Cook for about 5 minutes or until the liquid begins to release and evaporate from the mushrooms.
After that, add in the sauce to the skillet and continue to cook, while stirring, until the sauce is almost all evaporated. This should only take a few minutes. The reason this dish is cooked on high is because you don’t want the asparagus to wilt too much. You want to sear it quickly and develop the flavors before it has a chance to do that.
Plate & Serve
When finished, divide the stir-fry between 4 bowls or plates, sprinkle with some scallions on each and serve.
The Final Stir-Fry
This looks really good. I dare say I might just make this one again. Enjoy!