Stir-Fried Asparagus and Shiitake with Ginger and Sesame

Pre-sliced shiitake from the produce section of the supermarket will save you time when prepping the ingredients for this savory stir-fry. Serve with rice for a vegetarian main course, or with shrimp or steak.

• 3 Tbs. canola oil
• 1 lb. asparagus, trimmed of tough, woody stems, and cut on an angle into 2-inch pieces
• 7 oz. sliced shiitake mushrooms
• 4 medium scallions, trimmed and cut on an angle into 2-inch pieces (halve large whites lengthwise)
• 4  medium cloves garlic, minced
• 2 Tbs. minced fresh ginger
• 1 tsp. sesame seeds
• 1 Tbs. soy sauce
• 1 tsp. Asian sesame oil
• Kosher salt

Heat the oil in a 12-inch skillet over high heat until shimmering hot. Add the asparagus, mushrooms, and scallions, and cook, stirring occasionally, until the asparagus is just shy of crisp-tender, about 3 minutes. Add the garlic, ginger, and sesame seeds and stir-fry until the garlic and ginger are golden and the asparagus is crisp-tender, about 1 minute more. Add 2 Tbs. water and scrape the bottom of the pan. Stir in the soy sauce and sesame oil, and season to taste with salt.