A=Asparagus

B=Bunoshimeji Mushroom

I’m happy with the variety of mushrooms nowadays as compared to 2 years ago, where shiitake and enoki conquers all. Now, there are lotsa Japanese / Korean mushrooms (Bunoshimeji, shimeji, Eryngii) and even Portobello and fresh button mushroom. Now that makes me a happy person cause I’m a mushroom fan.

(Photo from hereandtherejapan.blogspot.com) – because I didnt take any “before” photos; too eager to cook

Fair enough, I happened to buy some tiny asparagus from the market at a cheap price because its their last packet and I’m their usual customer. It was a huge bunch. Immediately I was thinking of some asparagus tart or some quiche. But oh well I dont think my family take “tart” as starters or a meal. Being Chinese, we like to have a few dishes on the table (meat, vege, tofu etc) and savour them with rice (uh, staple stuff)

So what happened was I blanched the asparagus in salted water. Set aside.
Heat wok with oil and sesame oil. Stir in mushrooms. Add in oyster sauce and a tiny amount of soy sauce.
Add in the asparagus, a little bit of water. Stir stir stir. Done!