Asparagus in (vegan) Oyster Sauce

Asparagus in (vegan) Oyster Sauce


  • 1 bunch (about 1 pound) fresh asparagus (baby if available)
  • 1/2 pound fresh oyster mushrooms, sliced into 1/4" strips
  • 1 can sliced water chestnuts
  • 2 cloves garlic, minced
  • 1 tsp minced fresh ginger
  • 1/4 cup dry sherry (or maybe less)
  • 1/3 cup vegetarian oyster sauce
  • 1 tbs. peanut oil


Heat the wok, add the oil, let it heat. Whisk it around, then add the garlic and ginger and stir for about a minute. Add the asparagus, and stir fry for about 2-3 minutes. Add the oyster mushrooms, stirfry another 2 minutes, adding half of the sherry slowly. Add the water chestnuts, stirfry one minute, add the rest of the sherry, and stir until the sherry is mostly evaporated (about 2 minutes max). Pour on the veg. oyster sauce and stir until it is hot (again, around 1-2 minutes). Pour into another serving bowl, cover, and start the final dish. (you can garnish with slivered scallions if desired)

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