Ingredients

2 TBSP water

1 TBSP soy sauce

1 TBSP dry sherry

2 TSP packed brown sugar

2 TSP grated fresh ginger

1 TSP toasted sesame oil

1 TBSP vegetable oil

1 LB asparagus, trimmed and cut on the bias into 2 inch lengths

4 OZ shiitake mushrooms, stemmed and sliced thin

2 scallions, green parts only, sliced thin on bias

Preparation

  1. Combine water, soy sauce, sherry, sugar, ginger, and sesame oil in bowl.
  2. Heat vegetable oil in 12 inch nonstick skillet over high heat until smoking. Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Add soy sauce mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes. Transfer to serving platter, sprinkle with scallion greens, and serve.