Stir-fried Asparagus with Mushrooms (Kurilo Chauu Tariko)

Ingredients

• 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 ajwain seeds
• ½ teaspoon cumin toasted and ground
• 1 teaspoons garlic minced
• 1  teaspoons ginger minced
• 1 whole red chile
• 2 ounces/60 ml water
• 2 teaspoons fresh lemon juice
• 1 teaspoon salt

Methods of Preparation

•  Heat the wok on high heat and then add the oil. Cook whole chile and ajwain 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 the 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.

Serves: 4-6 people

Recipe By: Chef Bikram Vaidya (www.bikramvaidya.com)
Chef Instructor at Oregon Culinary Institute

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