Thai Asparagus with Chinese Mushrooms and Oyster Sauce

From the kitchen of Martin James – Copenhagen, Denmark

Serves 4.

500g (1 pound) asparagus
50g (1 cup) dried straw mushrooms
4 cloves garlic, crushed
60ml (4 tablespoons) oyster sauce
2 chile peppers
50ml (3 tablespoons) oil

xSoak mushrooms in warm water for 15 minutes. Carefully squeeze out water and remove stems.

Trim stems from asparagus. Steam for 1 minute.

Stir fry garlic in oil for 1 minute, then add mushrooms for an additional minute. Add asparagus, oyster sauce and chili peppers. Stir fry for 3 minutes.