About the Recipe
1 pound asparagus, tough ends trimmed,
sliced on the bias into 1 to 2 inch pieces
4 ounces oyster mushrooms, brushed clean and cut into ½ inch pieces
4 tablespoons canola oil
¼ teaspoon ajwan seeds
½ teaspoon cumin toasted and ground
1 teaspoons garlic minced
1 teaspoons ginger minced
1 whole red chile
2 ounces water
2 teaspoons fresh lemon juice
1 teaspoon salt
Heat the wok on high heat and then add the oil. Cook whole chile and ajwan seeds until brown. Add mushrooms, stirring for 5 seconds, then asparagus, stirring for 15 seconds, then ginger and garlic. Fry for 5 seconds, then add 1 ounce of water, followed by cumin and salt. After two minutes, add remaining water.
Continue to stir-fry until the asparagus is tender, about 3 minutes. Do not allow to dry out. Sprinkle on water as needed. Finish with lemon juice and serve.