Asparagus with Wild Mushrooms

• 4 ounces fresh shiitake or oyster mushrooms (see Notes)
• 1 pound asparagus
• 2 teaspoons cornstarch
• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1 tablespoon oyster sauce
• 1/2 cup Chicken Broth

1. Rinse the mushrooms in cold water; drain.
2. Remove and discard the stems.
3. Cut the caps into 1-inch strips.
4. Wash the asparagus thoroughly.
5. Break off the tough ends of the asparagus as far down as the stalk snaps easily.
6. In a small bowl, mix together the cornstarch and 2 teaspoons cold water.
7. Heat a wok over high heat.
8. Add the vegetable oil and rotate the wok to coat the sides.
9. Add the garlic, asparagus, and salt and stir-fry for 1 minute.
10. Add the mushrooms and continue to stir-fry until mixed.
11. Stir in the oyster sauce.
12. Stir in the chicken broth and heat to boiling.
13. Stir in the cornstarch mixture; cook and stir until thickened, about 30 seconds.
14. Turn off the heat and remove the asparagus with tongs.
15. Arrange the asparagus across a platter and top with the mushrooms.

shiitake, asparagus, cornstarch, vegetable oil, garlic, salt, oyster sauce, chicken broth

Taken from www.cookstr.com/recipes/asparagus-with-wild-mushrooms (may not work)