RECIPES
Asparagus and Shimeji Stir-fry
Main
1 packet
white shimeji mushrooms
300g
asparagus
1 tbsp
cooking oil
2
cloves garlic, chopped
1 tbsp
abalone or vegetarian 'oyster' sauce
1 tsp
miso paste
1 tsp
sesame oil
freshly ground pepper to taste
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Peel the bottom half of the asparagus and cut into segments.
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Cut away the bottoms of the mushrooms.
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Heat the oil in a wok or frying pan and sauté the garlic until fragrant. Add mushrooms and stirfry on high heat for 1 minute.
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Add the abalone sauce, miso paste and sesame oil and stir to mix well.
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Add asparagus and stirfry for 1 minute. Season to taste with pepper. Remove from heat.
