This stir-fry makes steak jealous—meaty shiitake mushrooms, crisp-tender asparagus, and a flavorful sauce. I’ll show you the chef-approved way to lock in texture and maximize umami with just a few steps and common kitchen seasonings.
Why I Love Shiitake Mushrooms
Shiitake mushrooms, sometimes called Chinese mushrooms, especially the dried version, are my top choice for stir-frying and stewed dishes. They have magical powder.
- I love the unbeatable umami flavor and the deep, earthy richness similar to MSG, especially in dried ones.
- Among all the different kinds of mushrooms, the shiitake tastes most like meat. In many Buddhist cuisines, it is widely used as a replacement for meat.
- I am also a fan of its unique caramel-brown color and endless Cooking Possibilities. When it is paired with green vegetables like this one, it feels like spring on the earth.
Ingredients
You need just 7 ingredients for this powerhouse dish.
- 8-10 fresh shiitake mushrooms
- 1 lb (450g) of asparagus(look for pencil-thin stalks) and snap off woody ends as they will naturally break where tender.
- 3 garlic cloves– roughly chopped, not minced
- 2 tbsp oyster sauce – if you want to turn it into vegan or vegetarian, use mushroom oyster sauce.
- 2 tbsp vegetable cooking oil with a higher smoking point.
- A small pinch of salt and black pepper – I find black pepper is excellent for all kinds of mushrooms.
- ½ tsp sesame oil for finishing touch.
Step by Step
Prepare the mushrooms: wash the mushrooms, remove the roots, and then cut into thin slices.
Now the asparagus: Hold each stalk at both ends—bend until it snaps. It always breaks where the tender begins. Cut into 2-inch pieces.
Blanch the asparagus: I love blanching the harder vegetables in stir-frying dishes. It is a great way to keep them fresh and crunchy. Remember to add some vegetable cooking oil and a small pinch of salt.
Stir Fry Process
Instead of frying garlic at the beginning, we need to fry the mushrooms first. As mushrooms can’t release water like most dark leafy vegetables, garlic will get burnt very quickly. Fry until the mushrooms turn soft.
Now, add the garlic, and continue frying until aromatic.
Add blanched asparagus. Since we already cooked them, just stir-fry them briefly to heat them up again.
Add a pinch of salt and oyster sauce as well as sesame oil. Mix well.
Sprinkle some freshly ground black pepper! That’s a super tip for making the shiitake mushroom taste similar to or maybe even better than steak.
- 8-10 fresh shiitake mushrooms
- 1/2 lb 220g of asparagus- snap off woody ends as they will naturally break where tender.
- 3 garlic cloves– roughly chopped not minced
- 2 tbsp oyster sauce – if you want to turn it into vegan or vegetarian use mushroom oyster sauce.
- 2 tbsp vegetable cooking oil with a higher smoking point.
- A small pinch of salt and black pepper – I find black pepper is excellent for all kinds of mushrooms.
- ½ tsp sesame oil for finishing touch.
Prepare the mushrooms: wash the mushrooms, remove the roots, and then cut into thin slices.
Now the asparagus: Hold each stalk at both ends—bend until it snaps. It always breaks where the tender begins. Cut into 2-inch pieces.
Blanch the asparagus: I always love to blanch the harder vegetables in stir-frying dishes. It is a super great way of keeping the freshness and crunchy texture. Remember to add some vegetable cooking oil and a small pinch of salt.
Stir Fry Process
Instead of frying garlic at the beginning, we need to fry the mushrooms first. As mushrooms can’t release water like most dark leafy vegetables, garlic will get burnt very quickly. Fry until the mushrooms turn soft.
Now, add the garlic, and continue frying until aromatic.
Add blanched asparagus. Since we have already cooked them, simply stir-fry them briefly to reheat.
Add a pinch of salt and oyster sauce as well as sesame oil. Mix well and transfer out.
Sprinkle some freshly ground black pepper!
What to Serve with
There are endless matching options, too, just like the ways of cooking shiitake mushrooms. They are super good on steamed rice or noodles. As a side dish, they can be great protein partners for steak, all kinds of pan-fried tofu, or braised pork belly. Happy cooking, and I hope you love this combination for feeling the nature.
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