Recipe courtesy of Luke Nguyen
30 min
25 min
4 servings


  • 2 tablespoons vegetable oil
  • 1 tablespoon finely diced garlic
  • 7 ounces asparagus, bottoms trimmed and sliced into 1 1/2-inch lengths
  • 2 1/2 ounces oyster mushrooms
  • 2 1/2 ounces black fungus
  • 1 1/2 tablespoons fish sauce
  • 1/2 tablespoon oyster sauce
  • 1/2 teaspoon sugar
  • Pinch salt
  • Pinch black pepper
  • 1 chili, sliced
  • 1/4 teaspoon toasted sesame seeds


In a hot wok, heat the oil, add the garlic and fry until fragrant. Add the asparagus and stir fry for 2 minutes. Add the mushroom and black fungus tossing for 30 seconds. Now add the fish sauce, oyster sauce, sugar and 1 tablespoon of water. Toss for a further 1 minute and then add salt and pepper.

Transfer to a serving bowl and garnish with chili and sesame seeds.

Serve with jasmine rice.

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