https://notes.improvisedscience.org/themes/vietnamese/Recent content in Vietnamese on notes.improvisedscience.org.Hugoen-usWed, 06 May 2026 00:00:00 -0400https://notes.improvisedscience.org/recipes/stir-fried-asparagus-with-mushrooms-and-oyster-sauce/Wed, 06 May 2026 00:00:00 -0400https://notes.improvisedscience.org/recipes/stir-fried-asparagus-with-mushrooms-and-oyster-sauce/<p>Asparagus 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&rsquo;t tenderize with cooking, so remove them and use only the caps.</p> <h2 id="ingredients">Ingredients</h2> <ul> <li>3 tbsp oyster sauce</li> <li>1½ tbsp fish sauce</li> <li>3 tbsp water</li> <li>3 tbsp neutral oil</li> <li>454g (1 lb) asparagus, trimmed and cut into 1½- to 2-inch pieces on the diagonal</li> <li>225g (8oz) shiitake mushrooms, stemmed, caps quartered if large, halved if medium or small</li> <li>3 scallions, whites finely chopped and greens thinly sliced on the diagonal, reserved separately</li> <li>2 medium garlic cloves, minced</li> <li>Kosher salt and ground black pepper</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li>In a small bowl, stir together the oyster sauce, fish sauce, and water.</li> <li>In a 12-inch skillet over medium-high, heat the oil until shimmering.</li> <li>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.</li> <li>Add the scallion whites and garlic; cook, stirring, until fragrant, about 30 seconds.</li> <li>Add the sauce mixture; cook, stirring, until the liquid has reduced and the vegetables are lightly glazed, 1 to 2 minutes.</li> <li>Off heat, taste and season with salt and pepper.</li> <li>Transfer to a serving dish and sprinkle with the scallion greens.</li> </ol> <h2 id="variations">Variations</h2> <ul> <li>Garnish with toasted sesame seeds, chili crisp, or both.</li> <li>Finish with finely chopped fresh dill, parsley, or tarragon.</li> </ul> <p><em>Adapted from Andrea Nguyen, <a href="https://www.andreanguyen.com/books/into-the-vietnamese-kitchen">Into the Vietnamese Kitchen</a></em></p>