Served with rice, this asparagus and Shiitake mushroom sauté is a 10-minute vegetarian dinner
Recipe information
Yield
Servings
Ingredients
Scallions, chopped
Garlic, chopped
Ginger, peeled, chopped
Shiitake caps
Asparagus, chopped into 1-inch pieces
Chiles, sliced
Oyster sauce
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Preparation
Sauté chopped scallions, garlic, and peeled ginger in vegetable oil. Add shiitake caps, 1-inch pieces raw asparagus, and sliced chiles and sauté until tender. Toss with oyster sauce; cook about 1 minute more.