1 bunch asparagus, trimmed and cut on bias into 2-inch lengths
4 oz mushrooms, stemmed and sliced thin
2 scallions, green parts only, sliced thinly on bias
Directions
Combine water, soy sauce, sherry, sugar, ginger and sesame oil in a bowl.
Heat vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add asparagus and mushrooms and cook, stirring occasionally, until asparagus is spotty brown, 3 to 4 minutes. Add soy sauce mixture and cook, stirring once or twice, until pan is almost dry and asparagus is crisp-tender, 1 to 2 minutes. Transfer to serving platter, sprinkle with scallion greens, and serve.
