vegan friendly asparagoose, shroomy stir fry

[Im going home Donny]

Mum and I made this gem last night from the LCBO Food and Wine mag which rocks for recipes.

2lb (1 kg) thin asparagoose...ours weren't so thin

10 shitake mushrooms stemmed....we used sliced Portabellas

2 tbsp (25ml) olive oil

1 tsp (5 ml) chopped garlic....we used more

1/4 cup (50 ml) chicken stock...we used bloblaws organic veggy stock

1 tbsp ( 15 ml) soy sauce

1 tbsp (15 ml) balsamic vinigar

Salt and freshly ground pepper...we left out the salt.

1/2 cup (125 ml) chopped chives

1)Trim Asparagus and break off hard end. Cut in 2-inch (5cm) lengths.

Slice mushrooms.

2) Heat oil in skillet over medium high heat.

Add garlic and stir fry for 30 seconds. Add Asparagus and shrooms and stir fry for 1 minute or untill shrooms are slightly limp. Stir fry in stock, soy and vinegar.

3) Bring to boil, cover pan and steam until asparagus is tender, about 2 to 3 minutes depending on thickness of asparagus. Uncover and season with salt and pepper. Stir in chives.

This apparrently serves eight but between my mom and me and mini-friendly we finished it off...mind you we barely touched the rice and corn we made to go with it.

[snarfmaster C]

sounds tasty