Mixed asparagus with mushrooms from the wok

Ingredients for 6 servings:

• 600 g asparagus, green
• 1,000 g asparagus, white
• 300 g mushrooms (oyster mushrooms, shitake, button mushrooms, etc. – also mixed)
• 2 tbsp vegetable oil (NOT olive oil)
• 2 cloves garlic (more if desired)
• 5 cm ginger, fresh
• 2 tbsp soy sauce, light
• 1 tbsp oyster sauce
• Pepper, white, ground
• 50 ml sherry
• 1 tbsp cornstarch (Mondamin or locust bean gum)
• 1 bunch of coriander leaves
• 1 pinch(s) brown sugar
• Potato(s), small, boiled or steamed as a side dish

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Asparagus with a twist – Asian

Peel the asparagus and cut diagonally into approximately 1-2cm wide slices. Clean and slice the mushrooms. Finely dice or chop the garlic and ginger. Pick the coriander leaves. Heat the oil in a wok and quickly stir-fry the garlic and ginger. Add the asparagus and stir-fry in batches over high heat until tender (al dente). Then add the mixed mushrooms and stir-fry briefly. Deglaze everything with soy sauce and oyster sauce. Add freshly ground pepper and a pinch of sugar. Whisk the sherry with Mondamin to lightly thicken the asparagus. Sprinkle with fresh coriander to serve. Serve with the baby potatoes.