Oyster Mushrooms Sautéd with Asparagus

Oyster Mushrooms Sautéd with Asparagus

1. Rinse and trim off woody ends of asparagus and soak butt end down in lightly salted water for 15-30 minutes.
2. Cut asparagus spears into fork size portions.
3. Heat a little light oil in frying pan.
4. Add asparagus pieces and gently sauté until almost cooked (they should still be crispy).
5. Continue cooking add fresh chopped garlic to taste and sauté some more.
6. Add a little of the reserved mushroom water (or light broth) and a little salt and sauté some more.
7. Add a little more mushroom water (or light broth) and little sugar and sauté some more.
8. Add mushroom shreds and continue to sauté mixing everything together.
9. Mix flour with remaining mushroom water (or light broth) and add to mixture of asparagus pieces and mushroom shreds and heat until thickened into a light gravy. (If too thick add more water.)
10. Serve on a bed of fresh, short grain, oriental rice or as a side dish.* Variations change light oil to peanut oil and add ginger and or hot peppers and or salted black beans at step #5. You can substitute any vegetable broccoli, green peppers, zucchini or? Just make sure they are cooked appropriately before adding to the Oyster mushrooms.