Title: Stir-Fried Asparagus with Mushrooms
Categories: Side Thai Vegetable
Yield: 6 Servings
| 1/2 | lb | Asaparagus |
| 1 | | Vegetable bouillon cube |
| 1 | tb | Cornstarch |
| 4 | tb | Vegetable oil |
| 1 | tb | Garlic, chopped |
| 6 | | Fresh shiitake mushrooms, - stems removed & sliced |
| 2 | | Green onions, chopped |
| 1 1/2 | tb | Vegetarian oyster sauce |
| | | Pepper |
Clean the asparagus & trim. Parboil for 2 to 3 minutes. Dissolve the
bouillon cube in 1/2 c water then add the cornstarch & stir to dissolve.
Heat the oil in a wok over medium-high heat almost to the smoking point.
Add the garlic & brown it. Add the asparagus, mushrooms & onions all at
once. Immediately add the oyster sauce & dissolved bouillon cube. Stir-fry
for 3 minutes. Turn into a serving dish & garnish with pepper.