Rhubarb With Asparagus And Mushrooms
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons vegetable oil
- 1tablespoon toasted sesame oil
- 1pound asparagus, woody stems snapped off, remaining portion peeled and cut across into 1½-inch pieces
- â…“pound oyster mushrooms, trimmed and cut lengthwise through the stem into 2 pieces for small clusters, or 3 pieces for large
- 4medium stalks rhubarb, trimmed and cut across into ÂĽ-inch pieces (about 2 cups)
- ½teaspoon kosher salt
- ½teaspoon sugar
- Lots of freshly ground black pepper
Nutritional analysis per serving (4 servings)
144 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 4 grams protein; 247 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large straight-sided frying pan, heat the vegetable and sesame oils over high heat until shimmering. Stir in the asparagus and oyster mushrooms. Cook, stirring, for 2 minutes. The bottom of the pan will begin to brown.
- Step 2
Stir in the rhubarb. It will create enough moisture for the food not to stick or burn. Cook, stirring, for 3 more minutes. Remove from the heat and stir in the salt, sugar and pepper. Let sit for 5 minutes before serving.
Private Notes
Comments
This is good. The rhubarb is subtle - adds just a little tanginess.
Very good as a quick spring meal. Made exactly as written. Served with soba noodles tossed with sesame and Chili oil. Nice to have some different flavours with very little effort
This is good. The rhubarb is subtle - adds just a little tanginess.
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