Stir-Fried Mushrooms and Asparagus in Chili Garlic Sauce

The best way to use up left over vegetables that don’t need much cooking time, is to make a stir-fry out of them. You can use any combination of vegetables you like. The ideal way would be to choose vegetables that complement each other in texture and taste.  I’ve used the earthy mushrooms to balance the crunchy asparagus in a full-bodied flavorful chili garlic sauce. I make my own sauce. But if you think it is too much work you could use two table spoons of the store bought kind. There are lots of them available that are very authentic in taste(yeah, like I would know ;)).

Chili Garlic Sauce

Ingredients

1 tbsp rice vinegar
1 tbsp rice wine
1/2 tsp sugar
1 tbsp soy sauce
1 tbsp toasted sesame oil (the Asian kind)
3-4 dried chilies torn in to 1 inch pieces (I use a combination of the spicy and mild chilies, like- thai, habanero, serrano. paprika and ancho. You can use any kind you prefer)
1/4 tsp corn starch
11/2 tbsp chopped garlic
salt to taste
water

Directions

Heat oil in a wok.

Add the chilies and  garlic and sauté for about  15 –20 seconds, just about till the garlic begins to cook.

Add vinegar, sugar, soy, rice wine and continue to sauté for a minute or 2.

Add 1/4 cup of water and let it cook for 10 to 15 minutes. Keep stirring intermittently. Turn off the flame.

When the mixture cools down, grind it into a coarse pasted using a blender.Transfer the ground mixture back to the wok.

Add corn starch dissolved in water and let it cook on low heat till the sauce thickens.

Use use immediately for any stir-fry or can be refrigerated to use later.

Stir-Fry  

  

Ingredients

2 tbsp peanut oil
1 tsp toasted sesame oil
1/2 a medium sized onion chopped into chunks
2 bunches asparagus cut into 1 inch pieces (discard the fibrous part)
2 clumps of beech mushrooms
2 tbsp hoisin sauce
2 tbsp of chili garlic sauce
2 tbsp soy sauce

Directions

Heat  peanut oil in a wok over high heat.

Swirl in the oil to coat the surface and wait 10-15 seconds for it to heat.

When hot, add the onions and stir-fry for a minute.

Toss in the asparagus and stir-fry for another minute.

Add the mushrooms and continue to stir-fry another 20-30 seconds.

Add in the chili garlic, hoisin and soy sauce along with the sesame oil. 

Toss the wok so that the sauces lightly coat all the vegetables. Stir continously. 

Cook until the asparagus is a vibrant green color, tender but crisp.

Adjust salt if needed.