Rhubarb With Asparagus And Mushrooms

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame oil
• 1 pound asparagus, woody stems snapped off, remaining portion peeled and cut across into 1 1/2-inch pieces
• ⅓ pound oyster mushrooms, trimmed and cut lengthwise through the stem into 2 pieces for small clusters, or 3 pieces for large
• 4 medium stalks rhubarb, trimmed and cut across into 1/4-inch pieces (about 2 cups)
• ½ teaspoon kosher salt
• ½ teaspoon sugar
• Lots of freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    152 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 5 grams protein; 308 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a large straight-sided frying pan, heat the vegetable and sesame oils over high heat until shimmering. Stir in the asparagus and oyster mushrooms. Cook, stirring, for 2 minutes. The bottom of the pan will begin to brown.
2. Stir in the rhubarb. It will create enough moisture for the food not to stick or burn. Cook, stirring, for 3 more minutes. Remove from the heat and stir in the salt, sugar and pepper. Let sit for 5 minutes before serving.