Asparagus with King Oyster Mushroom
When I think of spring vegetable, I think of asparagus. It makes a perfect side dish in the springtime. Asparagus stir-fried with king oyster mushroom, with a pinch of salt and black pepper, can be done in a few minutes and yet it produces such an elegant presentation.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 200 gram asparagus
- 4 king oyster mushroom
- 3 tablespoons cooking oil
- 4 cups boiling water
- Carbohydrate 1.98320666666667 g
- Cholesterol 0 mg
- Fat 10.2621733333333 g
- Fiber 1.06766661898295 g
- Protein 1.1073 g
- Saturated Fat 1.34134933333333 g
- Serving Size 1 1 Serving (179g)
- Sodium 4.58451108333333 mg
- Sugar 0.915540047683716 g
- Trans Fat 0.504591333333334 g
- Calories 100 calories
1. Heat 4 cups water until boiling. When water is heated, rinse asparagus and mushrooms in cold water, then cut them to similar size. 2. When water is boiling, pour asparagus into boiling water and cook for 1 minute, or until water is boiling again. Soak in cold water for 1 minute and then drain. 3. Heat oil in a frying wok. Over medium heat stir fry mushroom for 2 minutes or until soft. 4. Add asparagus and stir fry for 2 minute. 5. Sprinkle salt and black pepper. Stir for 10 seconds and mix well. Serve.
