{"frontMatter":{"categories":["Side Dish"],"cook_time":"10 minutes","date":"2026-05-06T00:00:00-04:00","description":"Pencil asparagus and shiitakes seared hard in a hot skillet, then glazed with oyster and fish sauce and finished with garlic and scallions.","draft":false,"iscjklanguage":false,"lastmod":"2026-05-06T00:00:00-04:00","methods":["Stove-Top"],"prep_time":"10 minutes","publishdate":"2026-05-06T00:00:00-04:00","servings":4,"tags":["Asparagus","Mushrooms","Oyster Sauce","Fish Sauce","Vietnamese","Stir-Fry","Quick","Weeknight"],"themes":["Vietnamese"],"title":"Stir-Fried Asparagus with Mushrooms and Oyster Sauce","total_time":"20 minutes","weight":10},"raw":"\nAsparagus is an unusual choice for a stir-fry, but the vegetable holds up nicely when stirred in a hot skillet and takes well to assertive seasonings. Pencil-size asparagus works best — adjust the cooking time if your spears are smaller or larger. Shiitake mushrooms have tough, fibrous stems that don't tenderize with cooking, so remove them and use only the caps.\n\n## Ingredients\n\n- 3 tbsp oyster sauce\n- 1½ tbsp fish sauce\n- 3 tbsp water\n- 3 tbsp neutral oil\n- 454g (1 lb) asparagus, trimmed and cut into 1½- to 2-inch pieces on the diagonal\n- 225g (8oz) shiitake mushrooms, stemmed, caps quartered if large, halved if medium or small\n- 3 scallions, whites finely chopped and greens thinly sliced on the diagonal, reserved separately\n- 2 medium garlic cloves, minced\n- Kosher salt and ground black pepper\n\n## Instructions\n\n1. In a small bowl, stir together the oyster sauce, fish sauce, and water.\n2. In a 12-inch skillet over medium-high, heat the oil until shimmering.\n3. Add the asparagus and mushrooms; cook, stirring often, until the asparagus is tender and both the asparagus and mushrooms are well browned, 6 to 7 minutes.\n4. Add the scallion whites and garlic; cook, stirring, until fragrant, about 30 seconds.\n5. Add the sauce mixture; cook, stirring, until the liquid has reduced and the vegetables are lightly glazed, 1 to 2 minutes.\n6. Off heat, taste and season with salt and pepper.\n7. Transfer to a serving dish and sprinkle with the scallion greens.\n\n## Variations\n\n- Garnish with toasted sesame seeds, chili crisp, or both.\n- Finish with finely chopped fresh dill, parsley, or tarragon.\n\n*Adapted from Andrea Nguyen, [Into the Vietnamese Kitchen](https://www.andreanguyen.com/books/into-the-vietnamese-kitchen)*\n","title":"Stir-Fried Asparagus with Mushrooms and Oyster Sauce","url":"https://notes.improvisedscience.org/recipes/stir-fried-asparagus-with-mushrooms-and-oyster-sauce/"}