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Asparagus and mushroom stirfry

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Cooking time


  • 1 tbsp oil
  • 1 stalk lemongrass, finely sliced
  • 1 x 2cm piece of ginger, cut into thin slivers
  • 2 cloves garlic, finely sliced
  • 2 bunches of asparagus, trimmed
  • 6 dried shitake mushrooms, re-constituted and finely sliced
  • 75g oyster mushrooms, cut in half
  • 75g enoki mushrooms, trimmed
  • 150g shimeji mushrooms, trimmed
  • 1 tsp caster sugar
  • 1 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 1 tbsp water
  • 2 tbsp sesame seeds, toasted


  1. Heat a wok or frypan over high heat, toss in lemongrass, ginger and garlic, stir for 1–2 minutes.
  2. Add asparagus and mushrooms, stir fry for 3–5 minutes or until vegetables are soft but still crisp.
  3. Combine sugar, fish sauce, oyster sauce and water, stir into vegetables and cook for 1 minute.
  4. Transfer to a serving plate and garnish with toasted sesame seeds.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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1 case, 12 bottles, 3 accessories