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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Combine Light Soy Sauce, Vegetarian Oyster Sauce, Sugar, Cornstarch, and Water in a small bowl. Stir until well combined and cornstarch is dissolved.
2. 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.
3. 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.
4. 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.
5. 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.
6. Stir in the green parts of Scallions and Sesame Oil. Toss briefly and serve immediately.

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