Contact Us

Stirring  Creativity  Ltd  

Floor 2, The Fire Station, 139 Tooley Street,
London SE1 2HZ

Tel: 0777 616 4615

Contact – 


full contacts


86 West St
Dormansland, RH7 6QS
United Kingdom


Soy shitake with asparagus

Simon Boyle

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.

Serves: 4
Prep time: 5 minutes
Cook time: 10 minutes