Field Notes and Stir-Fried Asparagus with Shiitake Mushrooms

Posted by Kim Tait on 05/03, 2012 at 01:36 PM

Our farmers, Adam and Woody have been working really hard in the new high tunnel, bringing in tons of compost in preparation for planting the first tomatoes, peppers, and eggplants. And maybe the best news of all is that the beautiful salad greens continue to thrive and boy are they delicious!

Here we share a Tait Farm fresh recipe with an Asian taste ~ Bon AppeTait!

Stir-Fried Asparagus with Shiitake Mushrooms

Ingredients
3 Tbsp canola oil
1 lb asparagus, trimmed and cut into 2-inch pieces
7 oz sliced shiitake mushrooms
4 medium scallions, trimmed and cut into 2-inch pieces (halve large whites lengthwise)
4 medium cloves garlic, minced
2 Tbsp minced fresh ginger
1 tsp sesame seeds
1 Tbsp soy sauce or Tait Farm Foods Raspberry Teriyaki
1 tsp Asian sesame oil
kosher salt

Directions
Heat the oil in a 12-inch skillet over high heat until simmering hot. Add the asparagus, mushrooms, and scallions. Cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about 3 minutes. Add the garlic, ginger, and sesame seeds. Stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 tablespoons water and scrape the bottom of the pan. Stir in the soy sauce and sesame oil, and season to taste with salt.

 

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