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Ingredients
- 1 tsp plus 2 Tbsp oil neutral taste
- 2 cups chopped asparagus small pieces
- 1 cup (about 5–7 fungi) shiitake mushrooms sliced stems removed
- 2–3 cloves garlic minced
- 1 tsp grated fresh ginger
- 4 cups cooked rice
- 1/4 cup soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 1 tsp chili paste or Sriacha sauce
- Pinch of sea salt
Ingredients
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Instructions
- In a large skillet add 1 teaspoon of oil and the asparagus. Let them cook for 3–5 minutes until they are cooked, but crunchy and delicious.
- When done, put on a serving platter and set aside.
- In the same pan, add the mushrooms, moving constantly until cooked through and slightly caramelized.
- Remove from pan and put next to the asparagus.
- In the same pan add 2 more tablespoons neutral oil, and add the garlic and ginger; leave it for 30 seconds, stirring constantly to avoid burning.
- Add the rice and move until it is warm.
- In a small bowl, mix soy sauce, sesame oil, rice vinegar, and chili.
- Add it to rice and mix carefully.
- Add the mushrooms and asparagus, then add a pinch of salt.
- Test for seasoning and serve immediately.
Recipe Notes
Note: Sesame oil, Sriacha sauce, rice vinegar, soy sauce, and chili paste an be found in the Asian or ethnic section of grocery stores.
Recipe and photo reprinted with permission from Ale Graf at Brown Sugar & Vanilla (www.brownsugarandvanilla.com).
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