Stir-fried asparagus with shitake mushrooms and chilli

Prep 0 h : 10 m
Cook 0 h : 5 m


  • 2 tbsp vegetable oil

    3 thin ginger slices

    5 small-medium dried chillies, seeds removed, coarsely chopped

    1 garlic clove, chopped

    400g asparagus, trimmed and sliced diagonally

    150g shiitake mushrooms, trimmed, thinly sliced

    150ml chicken stock

    1 tbsp light soy sauce

    A pinch of caster sugar

    ½ cup loosely packed coriander, coarsely chopped


  • Heat a wok over high heat, add oil and ginger and stir-fry until fragrant, 30 seconds.

    Reduce heat to medium, add chilli and garlic and stir-fry, 1 minute, then increase heat to high, add asparagus and mushroom and stir-fry until coated and hot, 30 seconds to 1 minute.

    Add 2 tbsp stock, swirl the pan and bring to the boil.

    Add remaining stock, soy sauce and sugar and continue to stir-fry until asparagus is just tender, 1-2 mins.

    Season to taste and serve topped with coriander.