Asparagus with Edamame and Shiitakes

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  • 3 tablespoons neutral-flavored oil, divided
  • 1/2 pound shiitake mushrooms, sliced
  • 1 1/2 tablespoons toasted sesame oil
  • 2 pounds asparagus, sliced into 2-inch pieces
  • 3 tablespoons mirin (sweetened rice wine)
  • 2 tablespoons lemon juice
  • 1 tablespoon tamari
  • 3 tablespoons water
  • 6 ounces edamame, shelled
  • 1 teaspoon salt


Heat wok with 1 tablespoon oil and sauté mushrooms until they start to brown. Remove from the pan. Add remaining oil and sesame oil. Sauté asparagus until tender-crisp, about 2 minutes. Remove asparagus from the pan.

Heat mirin in the wok until reduced by half. Add lemon juice, tamari and water; bring to a boil until the sauce is slightly thickened. Add edamame, then return asparagus and mushrooms to the pan and toss to blend. Season with salt and serve.

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