Ingredients
- 250 g oyster mushrooms (pleurotus), cleaned and cut into pieces
- 1 bunch very tender asparagus
- 2 Tbsp sesame oil
- 1 garlic clove, crushed
- 1 chili pepper, crushed (optional for heat)
- 1 Tbsp sesame seeds
- Juice of 1 lime (or ½ a lemon)
- 1 Tbsp soy sauce (optional)
Instructions
- Prepare the vegetables
Gently wipe the oyster mushrooms with a damp cloth and slice them into pieces. Trim the tough ends of the asparagus and peel their outer skin with a vegetable peeler if needed. - Heat the pan
Place a non-stick skillet over high heat. Add the sesame oil and let it heat up. - Aromatize the oil
Add the crushed garlic clove and sauté for about 1 minute to infuse the oil. Remove the garlic before it browns.- Tip: If using the chili pepper, add it now with the garlic.
- Sauté the asparagus
Toss in the asparagus and sauté for about 2 minutes, turning them occasionally to cook evenly. - Add the mushrooms
Add the oyster mushrooms and continue sautéing for another 2 minutes over low heat. Season lightly with salt and freshly ground pepper. - Finish and serve
Remove the pan from the heat. Drizzle with lime juice (or lemon) and sprinkle with sesame seeds. Serve warm as a light lunch, a flavorful side dish, or even over rice or noodles for a complete vegan meal.- Note: If using soy sauce, skip the added salt.
Enjoy!
Source: Argiro Barbarigou
