Stir-Fried Asparagus with Mushrooms

Parboiled asparagus and sliced shiitake mushrooms get a fast, high-heat toss in a wok with garlic, scallions, and oyster sauce, finished with a glossy bouillon-cornstarch glaze. Three minutes of stir-frying and the vegetables are done: bright green, snappy, and coated in a savory, umami-rich sauce.

Parboiling the asparagus for 2 to 3 minutes before it hits the wok is the key to even cooking. Raw asparagus takes too long to cook through in a stir-fry, and by the time it’s tender, the mushrooms and garlic are burnt. The brief blanch gives it a head start so everything finishes at the same time.

The cornstarch dissolved in bouillon creates a thin sauce that clings to the vegetables rather than pooling at the bottom of the plate. It sets quickly in the hot wok, glazing everything in a glossy, savory coating.

Pro Tips

• Get the wok screaming hot before adding the oil. That high heat is what gives stir-fried vegetables their signature wok hei (smoky breath of the wok) flavor.
• Brown the garlic before adding the vegetables. Golden garlic adds a toasty sweetness; raw garlic in a stir-fry tastes harsh.
• Remove shiitake stems before slicing. The stems are tough and woody and won’t soften during the brief stir-fry.
• Vegetarian oyster sauce keeps this meat-free. It’s made from mushroom extract and has the same savory depth as the traditional version.

Variations

• Add tofu: Toss in cubed, pressed firm tofu with the vegetables for a protein boost that turns this side into a light main.
• Broccoli swap: Replace the asparagus with broccoli florets (parboiled the same way) for an equally satisfying variation.