cookware
- small cup
- whisk
- 12-inch non-stick skillet
1 | Combine water, soy sauce, sherry, sugar, ginger, and sesame oil in a small cup or equivalent. |
2 | Heat vegetable oil on 12-inch non-stick skillet over high until smoking. |
3 | Add asparagus and mushrooms and cook, tossing or stirring occasionally, until asparagus is spotty brown, about 3-4 minutes. |
4 | Add soy sauce mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes. |
5 | Transfer to a serving platter, then sprinkle with scallion greens and serve. |
source: Keith Dresser from Cook's Illustrated
notes
To allow it to brown, stir the asparagus only occasionally. Look for spears that are no thicker than .5 inch.