Ingredients
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons packed brown sugar
2 teaspoons grated fresh ginger
1 teaspoon toasted sesame oil
1 tablespoon vegetable oil
1 pound asparagus, trimmed and cut on bias into 2-inch lengths
4 ounces shiitake mushrooms, stemmed and sliced thin
2 scallions, green parts only, sliced thinly on bias
Directions
Combine water, soy sauce, sherry, sugar, ginger and sesame oil in a bowl.
Heat vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Add soy sauce mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes. Transfer to serving platter, sprinkle with scallion greens, and serve.
