Stir-fried asparagus with shiitake mushrooms and chili

Ingredients

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

Method

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