Asparagus with Wild Mushrooms

1. 1

   Rinse the mushrooms in cold water; drain.

2. 2

   Remove and discard the stems.

3. 3

   Cut the caps into 1-inch strips.

4. 4

   Wash the asparagus thoroughly.

5. 5

   Break off the tough ends of the asparagus as far down as the stalk snaps easily.

6. 6

   In a small bowl, mix together the cornstarch and 2 teaspoons cold water.

7. 7

   Heat a wok over high heat.

8. 8

   Add the vegetable oil and rotate the wok to coat the sides.

9. 9

   Add the garlic, asparagus, and salt and stir-fry for 1 minute.

10. 10

    Add the mushrooms and continue to stir-fry until mixed.

11. 11

    Stir in the oyster sauce.

12. 12

    Stir in the chicken broth and heat to boiling.

13. 13

    Stir in the cornstarch mixture; cook and stir until thickened, about 30 seconds.

14. 14

    Turn off the heat and remove the asparagus with tongs.

15. 15

    Arrange the asparagus across a platter and top with the mushrooms.

* Per serving · 4 servings · Values may vary.

No additional tips available.