Hoisin Asparagus + Pepper Mushrooms [a veggie stir fry duo]

 
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Hoisin Asparagus & Pepper Mushrooms - let me go on the record saying that this is like the ultimate veggie stir fry duo. Either (or both) are go-to’s for Asian meals that need an extra dose of veggies, or when your goal is to put out a big Asian spread. These two veggies are a happy mix of sweet & salty, quick and simple to whip up, and pretty damn delicious.

For the asparagus

  • 1 red onion, thinly sliced

  • 1 bunch asparagus, trimmed & each spear cut into thirds

  • 2-3 tbsp vegetable oil

  • 2 minced garlic cloves

  • 1 tsp minced ginger

  • 1 tbsp flour

  • 1 tbsp soy sauce

  • 1 tbsp hoisin

  • 1 tbsp chili garlic sauce (option to use sriracha)

  • 2 tsp rice wine vinegar

  • Sesame seeds for garnish

For the mushrooms

  • 2 lb mushrooms, cleaned & sliced

  • 2 tbsp vegetable oil

  • 3 tbsp soy sauce

  • 3 tbsp oyster sauce

  • 2 tsp black pepper

  • 1 garlic clove, minced

  • 3-4 scallions, thinly sliced

  • pinch of red pepper

 

Start with the asparagus. Place a large skillet over medium heat. Add in the oil and the onions, cooking until they’re softened, about 7 minutes. Add in the asparagus, cooking for an additional 5-6 minutes. Toss the veggies in flour, stirring until you get a paste like consistency. Add in the the soy, hoisin, vinegar, and chili garlic sauce. Stir to combine. Add in the garlic and ginger, stirring again to incorporate. Turn the heat up tp medium high, and bring the sauce to a simmer for 2-3 minutes - just enough time for it to thicken up. Turn the heat down to low, cover, and keep the asparagus warm.

Place a separate skillet over medium heat. Add in the oil. Once the oil is hot, add in the mushrooms. Cook until you see your mushrooms have browned. Watch the shrooms carefully , and turn down the heat if they start to burn. Once the brown color has developed, add in the soy, oyster sauce, & black pepper, stirring while the pan is stir hot. Stir in the garlic. After mixing the ingredients together, turn down the heat to low, cover, and let cook for another 10 minutes. Stir in the fresh scallions at the last second before serving so they keep that bright color.

Lesley Zehner