Shiitake Mushrooms, fresh 1 cup
Asparagus 12 each
Red Pepper 1 each
Oil
Sesame Oil 1 tbsp
Hoisin Sauce 2-3 tbsp
Rice, steamed hot ¼ cup
Cashews, toasted 1 tbsp
Green Onion, chopped
Before you start cooking you will have to prep your vegetables. Shiitake mushroom stems are too leathery to eat, so start by removing the stems and then slicing them. Slice the red pepper, remove the seeds and prepare them in a similar cut as the mushrooms. I like to peel the asparagus before I cook them. Sometimes the outer skin is tough. Slice the Asparagus in three.
Heat a well-seasoned wok or frying pan. Add a little oil with a high smoking point like processed canola or grape seed oil. Add the mushrooms and sauté for 2 minutes. And then add the peppers and asparagus. Add about ¼ cup of water and cover so the mixture steams a little. Remove the lid and add hoisin sauce. Continue to cook for one minute.
Place the rice on the plate, top with stir-fry, cashews and green onions.
