Asparagus Wok Tossed with Oyster Mushrooms and Black Fungus

  • Level: Intermediate
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
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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


  1. 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.
  2. Transfer to a serving bowl and garnish with chili and sesame seeds.
  3. Serve with jasmine rice.