Asparagus, Ham and Mushroom Stir Fry
Do you have lots of leftover ham and don’t know what to do with it? Well let me share a recipe that let you use that leftover ham in a different way, an Asian inspired stir fry dish made out of asparagus and straw mushrooms. Since this is a free style dish I can’t tell you about its history but let me tell you something about the mushrooms I used.
“Straw mushrooms” or “Paddy straw mushroom” also called “Volvariella volvacea” is a type of mushroom popular in East and Southeast Asia, you see this a lot on Chinese dishes and it is that shiny greyish mushroom commonly present on stir fry dishes. These mushrooms are so uncommon outside of Asia hence you will only find these in cans or dried in vacuum sealed packs. These mushrooms look like young death caps the only difference is the spore print where it appears as pink for Straw mushrooms and white for the poisonous ones. Due to this fact it is a common mistake to distinguish one from the other and this mistake is the leading cause of lethal mushroom poisoning in the United States.
I love this mushroom it has that unique texture and subtle flavour when cooked, it is good for stir fries with lots of sauce. Had you tried this mushroom?
1 bunch asparagus spears, cut into 2 inch pieces
1 cup straw mushrooms, cut in half
1/2 cup sliced ham
1 cup beef stock
2 tbsp Chinese cooking wine
2 tsp cornstarch diluted in 1/4 cup water
2 cloves garlic, minced
1/2 tsp ginger paste
1 tsp sesame oil
1/2 tsp sugar
- Prepare a really hot wok; add peanut oil then sauté garlic and ginger.
- Add ham, asparagus and mushrooms and stir fry in high heat for 2 minutes.
- Pour beef stock, cooking wine, sugar and cornstarch mixture bring to a boil then simmer in high heat for 1 minute.
- Season with salt and sesame oil. Serve while hot.