From: Karen C.
The orginal recipe for this called for "oyster sauce" which, of
course, is not vegetarian.
I learned there is a vegetarian version, called "vegetarian mushroom
oyster sauce" which is a Malaysian product.
However, I haven't been able to find this yet.
If it can't be found, I suppose stir-fry sauce would be a good substitute.
Serving Size: 2
Snap tough ends off asparagus; remove scales from stalks w/a vegetable
peeler, if desired.
- 3/4 pound fresh asparagus
- 2 medium sweet onions (such as Vidalia)
- 1 tablespoon vegetable oil
- 1 clove garlic -- minced
- 1/4 cup vegetarian mushroom "oyster" sauce*
- 1/4 cup chopped pecans -- toasted
- rice or noodles
Cut diagonally into 2-inch pieces.
Cut onions into 1/4-inch thick slices and separate into rings.
Heat oil in a large skillet or wok at medium-high heat for about
Add asparagus, onion, and garlic, and stir-fry for 4-5 minutes or
Remove from heat; pour in "oyster" sauce, and toss.
Sprinkle with toasted pecans and serve over rice or noodles.