Oyster Sauce Glazed Asparagus and Mushrooms
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Author Notes: This dish falls into the asparagus comfort food category in my mind. Its flavors are sweet, salty, and deep. The mushrooms help it feel satisfying and filling. But the star is the green spring asparagus. Both the asparagus and the mushrooms are sautéed in a dry pan to get some caramelized edges while retaining their lovely textures. - monkeymom
Food52 Review: WHO: monkeymom is a scientist from the Bay Area.
WHAT: The springest, most delicate stir fry you'll ever meet.
HOW: Saute asparagus, then mushrooms, then toss it all in their sauce.
WHY WE LOVE IT: Turns out that oyster sauce is a perfect match for asparagus -- who knew? This recipe is a new way to celebrate spring produce -- the sauce has those stir-fry flavors we love, but is light enough to let the vegetables sing. The ridiculously quick cooking time is a bonus; we'll be making this as long as asparagus lasts. - A&M
Serves 4
- 1 pound asparagus
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- 4 tablespoons water
- 1/4 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/2 pound mushrooms, sliced (shiitake are my favorite, but buttons work fine too. You can add more or less depending on what you have on hand)
- 3 tablespoons vegetable oil
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 ginger slice peeled and minced
- pepper
- Cut asparagus into 2 inch long pieces. Try the roll cut: slice on a diagonal, then turn the spear one quarter turn and slice on the diagonal again.
- Mix oyster sauce, soy sauce, water, cornstarch, and sesame oil until cornstarch is well dissolved. Set this seasoning sauce aside. Heat skillet to high and put a cup of water by the skillet (for thinning the sauce later if you need to).
- Heat 1 Tbsp oil in a nonstick skillet set on high heat. Add shallots and asparagus. Stir the vegetables around for about 5-7 minutes. You are looking to get some nice browning on the edges. Taste a bit as you go to make sure they get tender, but still have a little bite. Remove from pan to a bowl or plate.
- Heat 1 Tbsp oil and add mushrooms and some pepper. Stir mushrooms around on dry heat without adding any liquid. The mushrooms should shrink up and become browned.
- Add asparagus back to pan. Turn heat down to medium. Add 1 Tbsp more of oil and add garlic and ginger. Once you can smell the garlic, quickly add seasoning sauce. Stir to coat all vegetables in sauce. The sauce will reduce rapidly. You can add another tablespoon or two of water if you need to distribute the sauce better.
- Remove from pan and serve right away.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Asparagus Recipe
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18 days ago vrunka
Just as I was wondering what to do with my all my farmer's market asparagus, I saw this recipe and made it for dinner tonight. And it was fantastic! Thanks for the great recipe and congrats on the win.
22 days ago cheese1227
I just recently realized after finding an amazing Asian market here in Portland ME that there are two versions of Oyster Sauce one thick and sweetened and one thinner, more the consistency of fish sauce. Which variety are you using in this one?
22 days ago EmilyC
Huh, I had no idea that there are two versions of oyster sauce! I use the thick, sweetened type.
22 days ago monkeymom
Hi. Definitely the think and sweet kind. Make sure you get the kind with oyster extractives (whatever those are). Though I wonder how the other would be? Probably different but also could be quite good.
23 days ago EmilyC
Congrats on the WC win! One of my favorite ways to prepare broccoli is with garlic and oyster sauce, so I know I'll love this!
23 days ago creamtea
Congratulations on the Wildcard win! I plan to try this (sans oyster sauce, tho')
23 days ago Fairmount_market
This looks wonderful! I'm going to make it tonight.
23 days ago monkeymom
Wow, what a surprise! I saw the picture and title and thought "that looks familiar" and it turns out it was my recipe! I was actually just at San Tung Restaurant in SF this weekend (amazing fried chicken wings!!), saw their stir fried asparagus and thought I should try to make that one too...will work on it. So happy to see this, thank you for picking it and also to all for the kind comments.
23 days ago healthierkitchen
sounds wonderful! Looking forward to the fresh asparagus season!
23 days ago vivanat
Made this for lunch after seeing it featured. So. Freaking. Good.
23 days ago hardlikearmour
hardlikearmour is a trusted home cook.
Congratulations on the wildcard, monkeymom! This recipe is perfect for spring asparagus season.
23 days ago ChefJune
Well, I'm wondering why I never saw this recipe before today! Three of my favorite foods all combined together. Maybe on the dinner table tonight (after I buy some asparagus). Congrats on the wildcard.
23 days ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Congrats on the wildcard, monkeymom!
23 days ago Colleen McAllister
Looking forward to trying this. Yum!
about 3 years ago bigmouthtofeed
Made this tonight, very easy and quick. My husband Julian ate it all up.
about 3 years ago lastnightsdinner
This looks so good.
about 3 years ago monkeymom
Thanks LND!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Beautiful. I want to eat this right now! Oyster sauce is different than fish sauce, right?
about 3 years ago monkeymom
Thanks mrslarkin! Yes, it's a brown goopy sauce actually made from oysters, though you wouldn't know it by looking at it or even tasting it. You can usually find it in the asian section of a supermarket or at asian stores. Look for ones that have actual 'oyster extractives' in the ingredients and not 'oyster-flavored' sauce.