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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Asparagus, Beef and Shiitake Mushroom Stir-fry

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Asparagus, Beef and Shiitake Mushroom Stir-fry

One of the things that I like best about this time of year is all of the fresh locally grown asparagus! The farmers market has been full of it the last few weeks and I have been been picking some up at every opportunity. I have also been keeping an eye out for tasty sounding asparagus recipes. A while ago I came across a recipe for an asparagus, beef and shiitake mushroom stir-fry . I like stir-frys because they are simple and quick and I liked the sound of the the asparagus, beef and shiitake mushroom flavour combo. Since I have been into black bean sauce lately I decided to make the stir-fry with a black bean sauce. I like heat I also added some chili sauce. The stir fry came together quickly and tasted great! This was easily my favorite of the black bean stir-frys that I have made so far. The trick is to have everything end up cooked at the same time without overcooking anything, especially not the asparagus. You want the asparagus to be just cooked, al dente so to say.

Asparagus, Beef and Shiitake Mushroom Stir-fry

Asparagus, Beef and Shiitake Mushroom Stir-fry

Prep Time:15 minutes Cook Time:10 minutes Total Time:25 minutes Servings: 4
ingredients
  • 1 pound beef (thinly sliced)
  • 3 tablespoons soy sauce
  • 3 tablespoons shao xing Chinese cooking wine (or cooking sherry)
  • 2 tablespoons garlic (chopped)
  • 2 tablespoons ginger (chopped)
  • 1 tablespoon cornstarch
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 2 tablespoons garlic (chopped)
  • 2 tablespoons ginger (chopped)
  • 2 tablespoons fermented black beans (soaked in water and chopped)
  • 1 pound asparagus (sliced into bite sized pieces)
  • 1 pound shiitake mushrooms (stems removed and sliced)
  • 1 tablespoon chili sauce (optional)
  • 1/2 cup chicken stock
  • 1 teaspoon sesame oil
  • * soy sauce to taste
directions
  1. Marinate the beef in the soy sauce, rice wine, garlic, ginger, and cornstarch while you chop everything.
  2. Heat the oil in a pan.
  3. Add the beef and its marinade and saute the until almost cooked and set aside.
  4. Heat the oil in the pan.
  5. Add the garlic, ginger and fermented black beans and saute until fragrant, about 1 minute.
  6. Add the mushrooms and saute until soft, about 3-4 minutes.
  7. Add the asparagus and saute for 1-2 minutes.
  8. Add the chili sauce, beef and chicken stock.
  9. Cover and simmer for a few minutes.
  10. Add the sesame oil and season with soy sauce to taste.
Similar Recipes:
Beef and Garlic Scape Stir-fry
20 Minute Steak and Peppers in Black Bean Sauce
PF Changs Mongolian Beef
Asparagus and Cashew Chicken Stir-fry
Asparagus and Shiitake Mushroom Teriyaki Quinoa Salad
Gyudon (Japanese Beef Rice Bowl)
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Reader Interactions

Comments

  1. Laura @ Hungry and Frozen says

    June 11, 2008 at 12:01 am

    That looks delicious. You’re definitely making the most of the asparagus season. You should definitely try roasting asparagus spears in a hot oven, for 15 or so minutes…ohhh I wish it was Spring here! 🙂 Al Dente is the perfect way of describing cooked asparagus…unless the Italians have a word for that too LOL.

    Reply

  2. Chuck says

    June 11, 2008 at 12:04 am

    Oh man, I’m getting REALLY hungry looking at the picture! Timing is definitely the key with stir-fries. It looks like you cooked the asparagus and beef perfectly.

    Reply

  4. Adam says

    June 11, 2008 at 12:30 am

    Dude the stir fry looks great. My Asian room mate made something real similar and yours looks about the same. That’s authenticity for ya. Keep the Asian kick going.

    Reply

  5. HoneyB says

    June 11, 2008 at 12:47 am

    Yumm! Asparagus is my favorite vegetable. If my mom had of made fresh asparagus when I was a child, I may not have taken so long to try it!

    Reply

  14. Mrs Ergül says

    June 11, 2008 at 7:18 am

    a nice variation of cooking asparagus! by the way, will you be able to email me or post up a photo of your Asian spices and paste and stuff? Cuz I never quite seem to place them with what I know of. And I can’t find it at my Asian stall. Pleaseeee and thanks!!

    Reply

  17. Jeff says

    June 11, 2008 at 12:44 pm

    You have definitely been an asparagus cooking fool.

    This looks amazing and beats the fact that my asparagus is just getting tossed on a grill to cook.

    Reply

  27. Corinne says

    June 11, 2008 at 5:46 pm

    I love this asparagus binge you’ve been on… I had some fresh-from-the-farmers-market asparagus last week and had fun playing with it. Reading your recipes makes me want to go get some more!

    Reply

  32. Kevin says

    June 12, 2008 at 12:37 am

    Katie: The fermented black beans are actually salted fermented soy beans. It is a Chinese ingredient that is different from the regular black beans. Here is the wikipedia link with some more info: Fermented Black Beans

    You should be able to find them in your local Asian grocery store.

    Reply

  33. Sophie says

    June 12, 2008 at 3:13 pm

    I often feel my meals are boring! I wish I had more time to cook during the week. Usually, on the weekends, I cook about 4 meals to last me through the week (I hate fast-food!). Your meals look so savory and healthy, I love stir fry.

    Reply

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