This Asian-inspired side dish is full of flavour and goes perfectly with miso chilli chicken and rice.
Stuff you’ll need
250g shitake mushroom, stalks removed
Zest and juice of 1 orange
100ml light soy sauce
20ml kimchee vinegar
1 bunch of spring asparagus, half peeled
10ml sesame oil
10ml orange juice
Handful of coriander
Get stuck in
1. Bring the orange juice, zest, soy sauce and vinegar to the boil. Add the shitake mushrooms cap down. Boil rapidly for 2-3 minutes.
2. Meanwhile blanch the asparagus for 2 minutes in boiled salted water.
3. Turn the mushrooms over, the cooking liquor should start to thicken via evaporation, carefully not top burn then.
4. Take off the heat spoon onto a serving dish, toss the asparagus in sesame oil and orange juice and torn coriander leaves and arrange onto the mushrooms and serve.
Prep time: 5 minutes
Cook time: 10 minutes