Ingredients
1/2 cup (125 mL) mirin (sweet Japanese rice wine)
2 tablespoons (30 mL) sodium-reduced soy sauce
1 tablespoon (15 mL) vegan oyster sauce
2 teaspoons (10 mL) vegetable oil
2 tablespoons (30 mL) grated fresh ginger
4 shallots, chopped fine (about 1/2 cup/125 mL)
1 pound (500 g) fresh asparagus, trimmed and cut in half diagonally
1 tablespoon (15 mL) white or black sesame seeds
Pickled ginger
Method
1. In small bowl, whisk together mirin, soy sauce and oyster sauce; set aside.
2. In large frypan, heat oil over medium heat. Add grated ginger and shallots; stir-fry for 2 minutes.
3. Stir in mirin mixture and cook for 2 minutes.
4. Add asparagus and cook for 3 to 5 minutes or until asparagus is tender-crisp, stirring frequently.
5. Stir in sesame seeds.
6. Serve in deep bowls with pickled ginger.
Makes 4 servings.