Serves: 2–4

Both eggplant and tofu are extremely mild by themselves. The zest from this recipe comes from the garlic, serrano chili, and basil — all of which pack quite a punch.

Stir–Fried Black Mushrooms and Asparagus

1 ounce dried Chinese black mushrooms

1 tablespoon vegetable oil

1–2 cloves garlic, minced

3–4 tablespoons oyster sauce Tabasco (optional)

1 pound asparagus spears, trimmed

  1. Place the dried mushrooms in a bowl and cover with hot water. Let soak for 15 minutes. Drain, discard the stems, and slice into strips; set aside.
  2. Heat the oil on medium-high in a large skillet. Add the garlic and sauté until golden.
  3. Stir in the mushrooms and continue cooking, stirring constantly, for 1 minute.
  4. Stir in the oyster sauce and a few drops of Tabasco if desired.
  5. Add the asparagus spears. Sauté for 2 to 4 minutes or until the asparagus is done to your liking.