Asparagus and mushroom stir-fry with oyster sauce, Thai style

Ingredients for 4 servings:

• 500 g asparagus, green
• 300 g mushrooms (shiitake)
• 2 cloves garlic
• 1 onion(s)
• 1 piece(s) ginger root
• 1 tbsp honey
• 5 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 chili peppers, dried
• ½ lime(s), juice
• 3 tbsp oil (peanut)
• 100 ml broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

green asparagus and shiitake mushrooms

Peel and finely chop the onion, garlic, and ginger. Chop the chili peppers. Peel the lower third of the green asparagus, trim off the woody ends, and blanch in water for about 5 minutes, then refresh in ice-cold water. Cut the asparagus diagonally into bite-sized pieces. Clean and slice the shiitake mushrooms. Heat the oil in a wok or pan, add the onion, garlic, ginger, and chili pepper, and fry. Add the honey and fry briefly, then deglaze with the lime juice. Add the shitake mushrooms and fry for about 5 minutes over medium heat, then deglaze with the stock and simmer for another 5-10 minutes. Add the asparagus and season with oyster sauce and soy sauce. Serve with rice or Asian noodles.