- 2 cups asparagus, 2-inch pieces
- 2 cups shiitake mushrooms, thick slices
- 1 Tbsp olive oil
- 1 Tbsp Yondu
- 2 tsp sesame oil
- 1 tsp cornstarch
- 1 minced garlic clove
1. In a pan over high heat add oil, asparagus and shiitake. Stir and cook for 3 mins.
2. Meanwhile whisk ½ cup water, Yondu, sesame oil, cornstarch, garlic together and reserve.
3. When asparagus is golden, add sauce mixture and turn heat to low. Stir and cook to thicken; 1 min.