Asparagus & shitake mushrooms in olives and dashi stock
November 14, 2007 – 8:23 pm by wiffyI had some leftover dashi stock from making chawanmushi and hence I experimented with cooking asparagus in the dashi stock instead of seasoning with salt, soy sauce or oyster sauce … and the result is surprisingly not too bad 
Stir-fried asparagus & shitake mushrooms in olives and dashi stock
Ingredients
(Serves 2)
250g thin asparagus, cut to 2-inch lengths (if using thicker asparagus, boil or cook in microwave briefly)
6 shitake mushrooms, sliced
6 pitted olives
50ml dashi stock
1 tbsp chopped garlic
Directions
Heat wok and stir fry garlic till light brown. Add olives, mushrooms and asparagus and stir fry till asparagus are almost cooked. Add the dashi stock and simmer till the stock is almost evaporated.
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Tags: asparagus, dashi, olives, shitake mushrooms
Posted in Recipes, Stir Fry, Vegetarian, Veggies Stir Fries
3 Responses to “Asparagus & shitake mushrooms in olives and dashi stock”
Sometimes I used hondashi granules for my stir-fries and soup, gives the dishes the extra flavor.
By didally on Nov 14, 2007
hello, chanced upon your website and I LOVE IT. Because I\’m still a amateur in COOKING =X Can I know the olives that you used are those kind of preserved ones and what is pitted olives?
By michelleng on Aug 21, 2008
Hi michelleng… thanks for your kind words
Yep… it’s those preserved ones that are usually in a glass bottle, you can find them easily at local supermarkets. Pitted olives means the center pits/stones have been removed 
By wiffy on Aug 22, 2008