Pan-Seared Spicy Asparagus with Shiitake Mushrooms

  • Yield 2 servings

A great side dish using fresh asparagus and earthy mushrooms. Add diced firm tofu to make this a vegetarian main dish.


1 tablespoon canola oil
2 teaspoons Asian sesame oil
1 tablespoon minced ginger root
2 garlic cloves, minced
1/2 teaspoon crushed red chili flakes
1 pound asparagus, bottom ends trimmed, cut diagonally into 1-inch lengths
1 (3.5-ounce) package shiitake mushrooms, stems removed and caps sliced thinly
2 teaspoons soy sauce
1 tablespoon sesame seeds


  1. Heat canola and sesame oils over medium-heat in a large nonstick saute pan or skillet. Add ginger, garlic and chili flakes; saute 1 minute. Add asparagus and mushrooms, stirring often, 4 to 5 minutes until asparagus are tender but al dente. Add soy sauce and sesame seeds and combine well.  



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