Ingredients
3 Tbs. canola oil
1 lb. asparagus, trimmed of tough, woody stems, and cut on an angle into 2-inch pieces
7 oz. sliced shiitake mushrooms
4 medium scallions, trimmed and cut on an angle into 2-inch pieces (halve large whites lengthwise)
4 medium cloves garlic, minced
2 Tbs. minced fresh ginger
1 tsp. sesame seeds
1 Tbs. soy sauce
1 tsp. Asian sesame oil
Kosher salt
Preparation
Heat the oil in a 12-inch skillet over high heat until shimmering hot. Add the asparagus, mushrooms, and scallions, and cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about 3 minutes. Add the garlic, ginger, and sesame seeds and stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 Tbs. water and scrape the bottom of the pan. Stir in the soy sauce and sesame oil, and season to taste with salt.
