Asparagus with mushrooms and shrimps

Preparation time: cca. 20 minutes (plus soaking and cooking time)
Per portion: cca.  233 kcal / 979 kJ
18 g P, 6 g F, 33 g CH


  • 6 dried shiitake mushrooms
  • 250 g carrots
  • 750 g green asparagus
  • salt
  • 3 tbsp sesame oil
  • 2 garlic cloves
  • 1 red chili pepper
  • 200 ml chicken stock
  • 3 tbsp oyster sauce
  • 150 g peeled shrimps


  1. Soak the mushrooms in warm water for cca. 10 minutes. In the meantime, scrub and peel the carrots and cut into sticks. Rinse and trim the asparagus. Peel the bottom third and slice diagonally. Bring salted water to a boil and blanch the asparagus for 5 minutes.
  2. Remove the mushroom liquid. Cut off the hard stalks and cut the caps into strips. Heat the oil in a wok. Peel and dice the garlic. Wash and trim the chili, remove the seeds and finely chop. Sauté both in hot oil.
  3. Stir in the drained asparagus, mushrooms and carrot sticks and fry for 3 minutes. Pour over the chicken stock and oyster sauce, and bring to the boil. Remove the black threads from the shrimps. Wash them and put them in the stock, and cook for 3 minutes. Add salt and pepper to taste.The dish goes well with rice.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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