Oyster Mushrooms Sautéd with Asparagus
- Rinse and trim off woody ends of asparagus and soak butt end down in lightly
salted water for 15-30 minutes.
- Cut asparagus spears into fork size portions.
- Heat a little light oil in frying pan.
- Add asparagus pieces and gently sauté until almost cooked (they should
still be crispy).
- Continue cooking add fresh chopped garlic to taste and sauté some more.
- Add a little of the reserved mushroom water (or light broth) and a little
salt and sauté some more.
- Add a little more mushroom water (or light broth) and little sugar and
sauté some more.
- Add mushroom shreds and continue to sauté mixing everything together.
- Mix flour with remaining mushroom water (or light broth) and add to mixture
of asparagus pieces and mushroom shreds and heat until thickened into a
light gravy. (If too thick add more water.)
- Serve on a bed of fresh, short grain, oriental rice or as a side dish.
* Variations change light oil to peanut
oil and add ginger and or hot peppers and or salted black beans at step
#5. You can substitute any vegetable broccoli, green peppers, zucchini
or? Just make sure they are cooked appropriately before adding to the
Oyster mushrooms.
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