Asparagus & Mushroom Stir-fry

Stir-fry is a great way to use leftover vegetables. You can throw in whatever protein or veggies you have in your fridge and then there ya go—instant meal. I don’t make stir-fry very often because I feel like I can never get the flavor just right. But this time, I really liked it! There’s a lot of flexibility w stir-fry recipes, but here is what I did below:

ASPARAGUS & MUSHROOM STIR-FRY (serves about 2-3 w rice)

Ingredients:

• a bundle of asparagus, trimmed and cut into diagonal 2 inch segments 

• 10 oz mushrooms, sliced

• 1 can of sliced bamboo

• 3-4 cloves of garlic, diced

• EVOO

• 1 tbsp vinegar

• 1 tbsp oyster sauce 

• 1-2 tbsp water

• 1 tsp sugar

• 1/2 tsp salt

• 1 tsp soy sauce

• 1/2 tsp black pepper

• 1/3 cup of scallions, chopped

Directions:

Heat a frying pan with olive oil. Sauté garlic until it is lightly toasted. Add asparagus and let It cook for a couple minutes. Add 1 tbsp water. Toss in mushrooms and bamboo shoots. Stir thoroughly. Sprinkle w salt and pepper. Sauté for a couple minutes. Pour in vinegar, oyster sauce, soy sauce, and sugar. Continue to cook. Add 1 tbsp water and mix. Sprinkle w chopped scallions and cook for one last minute. Serve w rice.