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.