Asparagus Salad With Chinese Mushrooms

• 1 lb green asparagus, trimmed (500g)
• oil (for frying)
• 10 g dried Chinese mushrooms, soaked in water, drained (mu err mushrooms)
• 1 -2 tablespoon finely chopped fresh ginger
• 1 12 dl vegetable stock (a little bit less than a cup)
• 2 tablespoons rice vinegar or 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons neutral oil (such as sunflower)
• salt
• pepper, freshly ground
• 2 tablespoons sesame seeds, roasted in a frying pan without fat
• 2 tablespoons chopped chives

1. Cut trimmed asparagus into 1 inch pieces.
2. Heat oil in wok or frying pan and stir-fry asparagus for 5 minutes.
3. Reduce heat.
4. Add mushrooms and ginger.
5. Stir-fry for 1-2 minutes.
6. Add vegetable stock.
7. Cover.
8. Cook until done.
9. DRESSING: Mix all ingredients.
10. Pour over warm asparagus.
11. Marinate for at least 30 minutes.
12. Mix in sesame seeds and chives.
13. Eat either at room temperature or while still slightly warm.

green asparagus, oil, chinese mushrooms, fresh ginger, vegetable stock, rice vinegar, soy sauce, sesame oil, neutral oil, salt, pepper, sesame seeds, chives

Taken from www.food.com/recipe/asparagus-salad-with-chinese-mushrooms-362803 (may not work)