- 1 tsp plus 2 Tbsp oil neutral taste (ie. Canola)
- 2 cups chopped asparagus small pieces
- 1 cup shiitake mushrooms sliced stems removed, about 5–7 fungi
- 2–3 cloves garlic minced
- 1 tsp grated fresh ginger
- 4 cups cooked rice
- 1/4 cup soy sauce
- 1 Tbsp sesame oil (Can be found in Asian / ethnic foods section of grocery store.)
- 1 Tbsp rice vinegar
- 1 tsp chili paste or Sriacha sauce (Can be found in Asian / ethnic foods or condiments section of grocery store.)
- Pinch of sea salt
- 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 and photo reprinted with permission from Ale Graf at Brown Sugar & Vanilla (www.brownsugarandvanilla.com).
Share this Recipe