Asparagus mu shu with shiitake mushrooms -- (from Hot Vegetables by Hugh Carpenter & Teri Sandison)

2 bunches thin asparagus, cut in 2-inch lengths
¼ lb fresh shiitake mushrooms, cut into ¼-inch-wide slices
3 eggs, beaten
2 cloves garlic, finely minced
1 tsp finely minced fresh ginger
3 tbsp Chinese rice wine or dry sherry
2 tbsp oyster sauce
1 tbsp dark sesame oil
1 tsp cornstarch
¼ tsp freshly ground black pepper
1 c Hoisin sauce
Mu shu wrappers or flour tortillas
3 tbsp flavorless cooking oil

Combine the ginger and garlic. In a small bowl, combine the rice wine, oyster sauce, sesame oil, cornstarch, and black pepper.

Preheat oven to 325ºF stack the wrappers or tortillas with aluminum foil. Warm in the oven for 15-20 minutes.

Place wok over highest heat. When pan becomes hot, add half the cooking oil. Roll the oil around the wok. When the oil just begins to give off a wisp of smoke, add the eggs. Lightly scramble the eggs, then tip them onto a plate.

Return the wok to the highest heat. Add the remaining oil. Add the ginger and garlic and saute for 10 seconds. Add the asparagus and mushrooms. Stir and toss until the asparagus becomes brightly colored, about 2 minutes. Add the rice wine-oyster sauce mixture, and return the eggs to the wok. As soon as the sauce thickens enough to glaze the vegetables and egg, transfer the food to a heated serving platter. Accompany with hot wrappers and hoisin sauce.

Serves 4-8 as a first course or 2 as an entree.

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