Stir-Fried Asparagus with Mushrooms and Oyster Sauce

Asparagus is an unusual choice for a stir-fry, but the vegetable holds up nicely when stirred in a hot skillet and takes well to assertive seasonings. For this adaptation of a recipe from “Into the Vietnamese Kitchen” by Andrea Nguyen, pencil-size asparagus works best. If your spears are smaller or larger, adjust the cooking time accordingly. Shiitake mushrooms have tough, fibrous stems that don’t tenderize with cooking, so make sure to remove them and use only the caps.