Asparagus with King Oyster Mushroom
When I think of spring vegetable, I think of asparagus. It makes a perfect side dish in the springtime. Asparagus stir-fried with king oyster mushroom, with a pinch of salt and black pepper, can be done in a few minutes and yet it produces such an elegant presentation.
When I think of spring vegetable, I think of asparagus. It makes a perfect side dish in the springtime. Asparagus stir-fried with king oyster mushroom, with a pinch of salt and black pepper, can be done in a few minutes and yet it produces such an elegant presentation.
- Carbohydrate 1.98320666666667 g
- Cholesterol 0 mg
- Fat 10.2621733333333 g
- Fiber 1.06766661898295 g
- Protein 1.1073 g
- Saturated Fat 1.34134933333333 g
- Serving Size 1 1 Serving (179g)
- Sodium 4.58451108333333 mg
- Sugar 0.915540047683716 g
- Trans Fat 0.504591333333334 g
- Calories 100 calories
Step-by-step
- Heat 4 cups water until boiling. When water is heated, rinse asparagus and mushrooms in cold water, then cut them to similar size.
- When water is boiling, pour asparagus into boiling water and cook for 1 minute, or until water is boiling again. Soak in cold water for 1 minute and then drain.
- Heat oil in a frying wok. Over medium heat stir fry mushroom for 2 minutes or until soft.
- Add asparagus and stir fry for 2 minute.
- Sprinkle salt and black pepper. Stir for 10 seconds and mix well. Serve.
The Value of Fresh Produce
Fresh asparagus features rigid cell walls packed with moisture, yielding a sharp snap when bent. Preserved or canned alternatives undergo thermal processing that breaks down these structural polymers, resulting in a soft texture and muted vegetal flavor. Cooking raw spears preserves bright green chlorophyll pigments and provides a crisp bite that canned variations cannot replicate.
The Mechanics of Blanching
Submerging trimmed spears into rapidly boiling water for 60 seconds initiates thermal shock, locking in vibrant color before the final pan sear. Transferring the vegetables immediately into an ice bath halts internal cooking by dropping core temperatures instantly. Cutting both ingredients to matching lengths ensures uniform heat penetration across every piece during the final two-minute stir-fry phase in a hot wok.
Adapting for Dietary Needs
This preparation naturally accommodates various eating patterns without requiring structural modifications. The absence of dairy, gluten, and animal fats means the dish fits pescatarian, vegan, and allergen-free diets effortlessly. Standard cooking oil can be swapped for toasted sesame oil at a one-to-one ratio to impart a nutty aroma during the final ten-second seasoning step with salt and black pepper.
