Stir-fried asparagus with shiitake mushrooms from The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat (page 189) by America's Test Kitchen Editors

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Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing rice wine.

  • jay.moe on October 06, 2023

    The flavor of the stir-fry sauce was well balanced, a little sweet and a little salty, that coated the vegetables with a nice glaze when added to the pan. The shiitake mushrooms added a meaty flavor to the dish and the asparagus was crisp and tender. Served with brown rice, this made a fast, delicious meal.

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