PORTABELLA MUSHROOMS WITH ASPARAGUS ENJOY DAN:

PORTABELLA MUSHROOM STIR-FRY WITH ASPARAGUS by CHEF DAN:

Serves 4

INGREDIENTS:

2 shallots, chopped

3 garlic cloves, finely chopped

1 thumb-size fresh ginger, finely chopped

1 red roasted bell peeper, cut into strips

1/4-cup rice vinegar

2 tablespoon oyster sauce

1 tablespoons hoisin sauce

2 teaspoon thyme, finely chopped

3 tablespoons olive oil

2 portabella mushrooms caps, dark gills scraped out with a spoon, cut into 1/2-inch thick slices

1 pound asparagus, cut into 2-inch diagonal pieces

6 scallions, (white and green parts) cut into 2-inch diagonal pieces

1 teaspoon toasted black sesame seeds

DIRECTIONS:

1.   In a bowl, whisk together the shallots, vinegar, oyster sauce, hoisin sauce, and 2 tablespoon olive oil.

2.   Heat a wok over high-heat, and when hot add I tablespoon oil, and swirl to coat.

3.   Add the asparagus, and cook stirring often, for 2 minutes.

4.   Stir in mushrooms and stir-fry for 1 minute, or until just soft.

5.   Stir in roosted red bell pepper, scallions, ginger, and garlic, add the shallot mixture and stir-fry for 3 minutes.

6.   Garnish with toasted sesame seeds.

ENJOY DAN:                       BON-APPETITE!!