Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
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.
tablespoons soy sauce
teaspoon five-spice powder
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT