Asparagus and Shiitake Mushroom Stirfry
rec.food.veg.cooking/Alan J. DeWeerd (1995)

1 Tbsp. peanut oil
2 cloves garlic, minced
1 tsp minced fresh ginger
1 pound fresh asparagus (as thin as you can find), cut into 2-3-inch pieces
1/2 pound fresh shiitake mushrooms, cut into strips
1/4 cup rice wine or dry sherry
1/3 cup oyster sauce
scallions, chopped

Heat the oil and cook the garlic and ginger for about a minute. Add the asparagus and stir fry for about 2-3 minutes. Add the mushrooms and stirfry another 2 minutes. Pour in the rice wine and oyster sauce. Stir until the sauce coats everything and most of the wine has evaporated. Garnish with the scallions. Serve over rice.