Asparagus wok-tossed with Asian mushrooms

This is Luke Nguyen’s recipe from his Indochine book which I brought Simon for Christmas some years ago.  There are so many fantastic recipes in this book that it’s going to take him forever to cook them all!  Yum, I am excited about that…. 🙂

He replaced the black fungus with Swiss brown mushrooms but apart from that there are no other changes.  The sauce is really well balanced and was delicious served with the Whole steamed snapper with ginger and spring onions here.

Ingredients:

2 tbsp. vegetable oil
3 cloves garlic, finely chopped
200g asparagus cut into 4cm lengths
70g oyster mushrooms, sliced
70g Swiss brown mushrooms, sliced
70g enoki mushrooms, trimmed and separated
70g shiitake mushrooms, sliced
1½ tbsp. fish sauce
2 tsp oyster sauce
1/2 tsp sugar
pinch salt and ground black pepper
1 bird’s eye chilli, sliced
1 tsp. toasted sesame seeds

Method:

1. Heat a wok over medium heat.  Add the oil and fry the garlic for 1 minute until fragrant
2. Add the asparagus and stir -fry for 2 minutes without burning the garlic
3. Add all the mushrooms and stir-fry for 1 minute
4. Now add the fish sauce, oyster sauce, sugar and 1 tablespoon of water
5. Toss a further minute or until mushrooms are tender.  Taste then season with salt and pepper if required
6. Transfer to a serving bowl and garnish with chilli and sesame seeds.

Serve with steamed Jasmine rice as part of a shared meal.