Oyster Sauce Glazed Asparagus and Mushrooms

By • April 9, 2010 • 28 Comments

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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
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Remove from pan and serve right away.
Jump to Comments (28)

Comments (28) Questions (0)

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Stringio

about 1 month ago Meagan Cole

Incredible recipe! I upped the fresh ginger to about a tablespoon and used trimmed french green beans instead of asparagus. Served over steamed brown rice and some fresh green onions. Delicious!

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5 months ago Peter

This recipe came out incredibly good, almost like it came straight off a dim sum cart. Great showcase of both the asparagus and mushrooms, and when both are cheap and plentiful. Thanks for the seasonal recipe!

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12 months ago ngua

OK - one more question... sorry! How much ginger are you saying to use when you say '1 ginger slice' - is that 1" of ginger or some other measure? Thanks again!

Monkeys

12 months ago monkeymom

HI. 1 ginger slice is a thin slice, maybe 1/8 inch thick.

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about 1 year ago ngua

Can you tell me how much in advance I can prepare this - or which parts can be done in advance, and which must be done right before serving? Preparing for a dinner party and would love not to have to be over the stove at the last minute along w everything else for that course. thanks!

Monkeys

about 1 year ago monkeymom

You can mix the sauce first and prep the vegetables. It is best to cook it right before serving. The cooking step is very fast!

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12 months ago ngua

Thanks for replying! So you can mix it - even with the cornstarch in advance? How much in advance do you think? Also, how do you think it would be if you finished it all before and heated it up to serve? What would end up being less good about it? Thank you for all the info!

Monkeys

12 months ago monkeymom

Yes, you can mix the sauce all up. Just make sure you give it a good stir before you add it into the pan. If you precooked it first the vegetables would not be as crisp. The asparagus will get more limp and less appetizing.

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12 months ago ngua

perfect - thanks so much for the detailed response!

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over 1 year 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.

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over 1 year 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?

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over 1 year ago EmilyC

Huh, I had no idea that there are two versions of oyster sauce! I use the thick, sweetened type.

Monkeys

over 1 year 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.

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over 1 year 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!

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over 1 year ago creamtea

Congratulations on the Wildcard win! I plan to try this (sans oyster sauce, tho')

Kg_in_evanston_cropped

over 1 year ago Fairmount_market

This looks wonderful! I'm going to make it tonight.

Monkeys

over 1 year 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.

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over 1 year ago healthierkitchen

sounds wonderful! Looking forward to the fresh asparagus season!

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over 1 year ago vivanat

Made this for lunch after seeing it featured. So. Freaking. Good.

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations on the wildcard, monkeymom! This recipe is perfect for spring asparagus season.

Junechamp

over 1 year ago ChefJune

June is a trusted source on General Cooking.

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.

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats on the wildcard, monkeymom!

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over 1 year ago Colleen McAllister

Looking forward to trying this. Yum!

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over 4 years ago bigmouthtofeed

Made this tonight, very easy and quick. My husband Julian ate it all up.

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over 4 years ago lastnightsdinner

This looks so good.

Monkeys

over 4 years ago monkeymom

Thanks LND!

Mrs._larkin_370

over 4 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?

Monkeys

over 4 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.