This stir-fry makes steak envious—featuring meaty shiitake mushrooms, crisp-tender asparagus, and a delectable sauce. Here, I’ll guide you through the chef-approved method to lock in texture and amplify umami using just a few steps and common kitchen seasonings.
Why I Love Shiitake Mushrooms
Shiitake mushrooms, often referred to as Chinese mushrooms—especially in their dried form—are my top choice for stir-fries and stews. They possess a magical quality.
- Unbeatable umami flavor: Their deep, earthy richness is reminiscent of MSG, particularly in dried shiitake.
- Meaty texture: Among various mushrooms, shiitake has the most meat-like flavor, making it a popular meat substitute in many Buddhist cuisines.
- Visual appeal and versatility: Their unique caramel-brown color and endless cooking possibilities make them a delightful addition to dishes, especially when paired with green vegetables, evoking the essence of spring.
Ingredients
For this powerhouse dish, you only need 7 ingredients.
- 8-10 fresh shiitake mushrooms
- 1 lb (450g) of asparagus (choose pencil-thin stalks and snap off the woody ends, which will naturally break where tender)
- 3 garlic cloves (roughly chopped, not minced)
- 2 tbsp oyster sauce (for a vegan or vegetarian option, use mushroom oyster sauce)
- 2 tbsp vegetable cooking oil (with a higher smoking point)
- A small pinch of salt and black pepper (black pepper complements all types of mushrooms beautifully)
- ½ tsp sesame oil (for a finishing touch)
Step by Step Instructions
Prepare the mushrooms: Wash the mushrooms, remove the roots, and slice them thinly.
Prepare the asparagus: Hold each stalk at both ends and bend until it snaps. It will break at the tender point. Cut into 2-inch pieces.
Blanch the asparagus: Blanching tougher vegetables in stir-fries helps retain their freshness and crunch. Add a bit of vegetable oil and a pinch of salt while blanching.
Stir Fry Process
Start by frying the mushrooms first, as they do not release water like most leafy greens, which can cause garlic to burn quickly. Cook until the mushrooms soften.
Next, add the garlic and continue frying until it becomes aromatic.
Add the blanched asparagus. Since they are already cooked, simply stir-fry them briefly to reheat.
Season with a pinch of salt, oyster sauce, and sesame oil. Mix well.
Finish with a sprinkle of freshly ground black pepper! This tip enhances the shiitake’s flavor, making it taste almost as good as steak.
What to Serve With
The pairing options are endless, much like the cooking methods for shiitake mushrooms. They pair wonderfully with steamed rice or noodles. As a side dish, they complement steak, various pan-fried tofu dishes, or braised pork belly beautifully. Happy cooking, and I hope you enjoy this delightful combination that brings a taste of nature to your table!
