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Stir-Fried Mushrooms and Asparagus with Lemon Grass
In Southeast Asian cooking, herbal, citrusy lemon grass often is used in tandem with strong, salty, umami-rich fish sauce. But for this vegetarian stir-fry, we use soy sauce to achieve bold, deep savoriness and Chinese five-spice powder to add warm, spiced notes. Green, grassy asparagus (or snow peas) offsets the meatiness of the mushrooms and adds another dimension of texture. Use a combination of mushroom varieties for a mixture of flavors and shapes.
4
Servings
Tip
Don’t choose old or dried-out lemon grass for this stir-fry. Choose stalks that are plump and heavy; once you remove the exterior layers, it should be fragrant and pale. Also, be sure to smash the lemon grass hard enough to flatten the stalks and break up some of the stringy fibers, releasing the flavorful oils within.
25 minutes
Ingredients
-
2
tablespoons soy sauce
-
½
teaspoon five-spice powder
Directions
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01In a small bowl whisk together the soy sauce, five-spice, sugar, ¼ teaspoon pepper and ¼ cup water; set aside.
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