2 tablespoons water
1 tablespoon tamari
1 tablespoon dry sherry
2 teaspoons maple syrup
2 teaspoons grated fresh ginger
1 tablespoon peanut oil
1 pound asparagus, trimmed and cut on the diagonal into 1 inch pieces
4 ounces shiitake mushrooms, stems removed and sliced thin
2 green onions, green parts only, sliced thin
1 teaspoon toasted sesame oil
- Combine water, soy sauce, sherry, sugar, ginger and sesame oil in a bowl.
- Heat vegetable oil in a skillet over high heat. Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Add soy sauce mixture and cook, stirring, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes.
- Remove from heat and stir in toasted sesame oil. Transfer to serving platter, sprinkle with green onions, and serve immediately.