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Asparagus in (vegan) Oyster Sauce
1 bunch (about 1 pound) fresh asparagus (baby if available)
1/2 pound fresh oyster mushrooms, sliced into 1/4" strips
1 can sliced water chestnuts
2 cloves garlic, minced
1 tsp minced fresh ginger
1/4 cup dry sherry (or maybe less)
1/3 cup vegetarian oyster sauce
1 tbs. peanut oil
Heat the wok, add the oil, let it heat. Whisk it around, then add
the garlic and ginger and stir for about a minute. Add the
asparagus, and stir fry for about 2-3 minutes. Add the oyster
mushrooms, stirfry another 2 minutes, adding half of the sherry
slowly. Add the water chestnuts, stirfry one minute, add the rest
of the sherry, and stir until the sherry is mostly evaporated (about
2 minutes max). Pour on the veg. oyster sauce and stir until it
is hot (again, around 1-2 minutes). Pour into another serving
bowl, cover, and start the final dish. (you can garnish with
slivered scallions if desired)
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Stirfry 12