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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.
tablespoons soy sauce
teaspoon five-spice powder
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