Asparagus and Shimeji Stir-fry

Peel the bottom half of the asparagus and cut into segments.

Cut away the bottoms of the mushrooms.

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.

Add the abalone sauce, miso paste and sesame oil and stir to mix well.

Add asparagus and stirfry for 1 minute. Season to taste with pepper. Remove from heat.