Asparagus stir-fry アスパラガスの炒め物

Japanese Food

In our regular grocery store, we often find bags of colorful mini sweet peppers. My wife likes these peppers especially broiled with the skin and seeds removed. It is a bit of effort to prepare them this way.  I broil them in the toaster oven then place them in a Ziploc bag to steam. Once they have cooled I remove the skin and seeds. Despite the work, they are nice to have around because they are flavorful, colorful and when added to a dish can add a nice bright note. I made this dish just to use up some left-over vegetables  (I had green asparagus, some shimeji mushrooms, Campari tomatoes and the prepared mini sweet peppers).   I also added scrambled eggs for additional color. I did not follow any recipe.

I was not sure how I would season this dish when I started making it, Chinese? Italian? I ended up just using salt and pepper and let the vegetable flavors speak for themselves.

I used my wok and everything came together quickly.

Ingredients:
5 fresh green asparagus, woody bottoms removed and skin of the bottom half peeled, tips cut across, and the stalk sliced on a bias.
1 small onion, halved and cut in thin strips.
1/3 package of shimeji mushroom, root potion removed and separated.
4 skinned Campari tomatoes, cut into quarters.
1 Jalapeño pepper, seeds and veins removed and finely chopped.
4 prepared mini-sweet peppers (see above), cut into thin strips.
1/4 tsp dried red pepper flakes.
1 tbs olive oil
2 eggs (for scrambled eggs, optional).

Directions:
I heated up the olive oil in a wok and added the red pepper flakes until the oil was hot.
I then added the onion and the Jalapeño pepper and stirred until the onion was slightly brown for 5 minutes, then add the asparagus stems and cooked for another 3 minutes. I added the asparagus tips, the shimeji mushrooms, the sweet peppers and the tomatoes.
I seasoned it with salt and pepper and cooked it for another 3-4 minutes.

The red pepper flakes and the jalapeno pepper gave a mild slow heat. You could taste all the flavors from the vegetables which also gave the dish a slight sweetness. This was a good side dish.

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