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Technique: For spears that are well browned and crisp-tender, stir-fry them first and then steam them in a sauce diluted with water.
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons packed brown sugar
2 teaspoons grated fresh ginger
1 teaspoon toasted sesame oil
1 tablespoon vegetable oil
1 pound asparagus, trimmed and cut on bias into 2-inch lengths
4 ounces shiitake mushrooms, stemmed and sliced thin
2 scallions, green parts only, sliced thin on bias
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1st Keep
 leylaparra
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