Stir-fried Asparagus with Portobello Mushrooms

Trim the dry ends of the Portobello mushroom stems using kitchen shears, then slice the mushrooms into thick pieces.

Peel the tough outer skin from the asparagus stalks using a vegetable peeler, starting from the middle and working downwards. Discard the peels or save them for making vegetable broth.

Snap or cut off the hard, woody ends of the asparagus stalks. Then, slice the asparagus diagonally into bite-sized pieces.

Slice the ginger into thin pieces.

Bring a pot of water to a rolling boil. Add 1/2 teaspoon of salt and 1 tablespoon of cooking oil to the boiling water.

Add the prepared asparagus to the boiling water and blanch for approximately 1 minute. Remove the asparagus and set aside.

Add the sliced Portobello mushrooms to the same boiling water and blanch briefly, just until slightly softened. Remove and set aside.

Heat 1 tablespoon of cooking oil in a wok over high heat. Add the sliced ginger and stir-fry until fragrant.

Add the blanched Portobello mushrooms to the wok and stir-fry over high heat until they release their aroma and are slightly browned.

Add the blanched asparagus to the wok. Season with the remaining 1/2 teaspoon of salt, MSG (if using), sugar, and white pepper. Continue to stir-fry over high heat for about 15 seconds to combine and finish cooking.

Serve immediately and enjoy!