Stir-fried King Oyster Mushrooms and Asparagus with Black Bean Sauce豉汁炒杏鮑菇蘆筍
A savory and aromatic stir-fry featuring tender king oyster mushrooms and crisp asparagus spears, coated in a rich fermented black bean sauce. This vibrant dish is quick to prepare and packed with umami.
01Ingredients
- 300g King Oyster Mushrooms, sliced
- 200g Asparagus, trimmed and cut into 2-inch pieces
- 1tbsp Fermented Black Beans, rinsed and lightly mashed
- 3cloves Garlic, minced
- 1inch Ginger, sliced
- 2stalks Scallions, chopped (white and green parts separated)
- 1tbsp Light Soy Sauce
- 1tbsp Vegetarian Oyster Sauce
- 0.5tsp Sugar
- 1tsp Cornstarch
- 3tbsp Water
- 2tbsp Vegetable Oil
- 0.5tsp Sesame Oil
Nutrition (per serving)178kcal
- Protein7.2g
- Carbs14.8g
- Fat10.5g
Fiber 3.2 gSodium 642 mg
02Steps
- Combine Light Soy Sauce, Vegetarian Oyster Sauce, Sugar, Cornstarch, and Water in a small bowl. Stir until well combined and cornstarch is dissolved.
- Bring a pot of water to a boil. Add Asparagus and blanch for 1-2 minutes until vibrant green and crisp-tender. Remove and set aside.
- Heat Vegetable Oil in a wok or large frying pan over medium-high heat. Add King Oyster Mushrooms and stir-fry until lightly browned and tender, about 3-4 minutes. Remove mushrooms and set aside.
- Add a little more Vegetable Oil if needed. Add Fermented Black Beans, minced Garlic, sliced Ginger, and the white parts of Scallions. Sauté until fragrant, about 30 seconds.
- Return the cooked King Oyster Mushrooms and blanched Asparagus to the wok. Pour in the prepared sauce mixture. Stir-fry quickly until the sauce thickens and coats all ingredients.
- Stir in the green parts of Scallions and Sesame Oil. Toss briefly and serve immediately.
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