Adapted from My New Roots.
Since I didn’t have any bok choi on hand I swapped green asparagus for it, which lends a nice crunchy texture to the stir fry. This is one of the quickest, easiest and most flavourful stir fries I had in months. Don’t be put off by it containing only two main ingredients, it’s not bland or boring in the slightest, the marinade & different textures really make it shine.
Finely chop 1 clove garlic, a 2cm piece of ginger and slice the asparagus stalks in 2 cm pieces. Heat a little oil in a large, preferably non-stick pan and add the garlic, ginger, asparagus and shiitake mushrooms. Don’t stir too much, let them brown a bit. When the pan starts to look dry, add 1 tbsp water, 1 tbsp soy sauce and 1/2 tbsp maple syrup, some cayenne pepper or chili powder and turn off the heat, letting the vegetables absorb the sauce. Stir in a big handful of coriander, basil or thai basil and let the leaves wilt. Serve with sliced avocado, rice, soba noodles or just on its own, and if you want to impress, sprinkle with a handful of toasted nuts or sesame seeds.