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Thai Asparagus with Chinese
Mushrooms and Oyster Sauce



  • 500g (1 pound) asparagus
  • 50g (1 cup) dried straw mushrooms
  • 4 cloves garlic, crushed
  • 60ml (4 tablespoons) oyster sauce
  • 2 chile peppers
  • 50ml (3 tablespoons) oil


  1. Soak mushrooms in warm water for 15 minutes.
  2. Carefully squeeze out water and remove stems.
  3. Trim stems from asparagus. Steam for 1 minute.
  4. Stir fry garlic in oil for 1 minute, then add mushrooms for an additional minute.
  5. Add asparagus, oyster sauce and chili peppers.
  6. Stir fry for 3 minutes.

Serves 4.

From the kitchen of Martin James – Copenhagen, Denmark.


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