Friday, February 13, 2009

Sauteed Asparagus, Shiitake, and Iwanori

This is another "Shojin" (Buddhist-style vegetarian) style appetizer.

1/2 lb. asparagus, trimmed, blanched, and cut into 3"-long
4 ea. shiitake mushrooms, sliced
1 tbsp. sesame oil
1/2 tbsp. soy sauce
handful of iwanori (rough-texture nori seeweed)

Heat the sesame oil in a pan and saute the shiitake mushrooms at medium-heat.
Add the asparagus and continue to saute for another minute.
Add soy sauce, and a pinch of salt (if necessary).
Add iwanori right before turning off the heat and toss well. (Add more sesame oil if necessary.)