Asparagus with Vegetarian Oyster Sauce

Ingredients

• 1 1/4 lb fresh asparagus, trimmed and cut into 2-inch angled pieces
• 2 oz carrot, cut into small angled slices
• 10 oz king oyster mushrooms, cut into chunks
• 1 Tbsp cornstarch
• 2 Tbsp vegetable broth or water
• 1/2 tsp salt
• 1/4 tsp sugar
• 1 Tbsp Shaoxing rice wine
• 2 tsp toasted sesame oil
• 3 Tbsp vegetarian oyster-flavored mushroom sauce
• 3 Tbsp neutral oil, divided
• 1 Tbsp fresh ginger, finely chopped

Directions

1. Bring a large saucepan of water and 1 tablespoon oil to a boil. Add the asparagus and carrot; blanch for 1 1/2 minutes, then drain.
2. Whisk the cornstarch with the broth or water, salt, sugar, rice wine, sesame oil, and vegetarian oyster-flavored mushroom sauce.
3. Heat the remaining 2 tablespoons oil in a wok or large skillet. Add the ginger and stir briefly, then add the sauce. Bring to a boil.
4. Add the king oyster mushrooms, carrot, and asparagus. Toss until coated and hot, then serve.