Chefs' Recipes

Tony Tan's stir-fried asparagus with shiitake mushrooms and chilli

Inspired by an asparagus dish eaten in Sichuan, Tony Tan stir-fries his own version with fresh shiitake mushrooms, ginger and soy sauce. So simple, so good.

By Tony Tan
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4 - 6
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"This recipe is inspired by a memorable dinner in Sichuan province, where the chef served asparagus stir-fried with local morels," says Tan, "Morels aren't readily available in Australia, so I've used fresh shiitake mushrooms instead – the contrast of flavours is delicious."


  • 2 tbsp vegetable oil
  • 3 thin ginger slices
  • 5 small-medium dried chillies, seeds removed, coarsely cut with scissors
  • 1 garlic clove, chopped
  • 400 gm asparagus (about 3 bunches), trimmed and sliced diagonally
  • 150 gm shiitake mushrooms, trimmed, thinly sliced
  • 2 tbsp Shaoxing wine
  • 125 ml (½ cup) chicken or vegetable stock
  • 1 tbsp light soy sauce
  • Pinch of caster sugar
  • ½ cup (loosely packed) coriander, coarsely chopped


  • 1
    Heat a wok over high heat, add oil and ginger and stir-fry until fragrant (30 seconds). Reduce heat to medium, add chilli and garlic and stir-fry (1 minute), then increase heat to high, add asparagus and mushroom and stir-fry until coated and hot (30 seconds to 1 minute). Add Shaoxing, swirl to coat, then bring to the boil. Add stock, soy sauce and sugar, and continue to stir-fry until asparagus is just tender (1-2 minutes). Season to taste and serve topped with coriander.


Drink suggestion: Bottle-aged Hunter sémillon. Drink suggestion by Max Allen.