Maitake and Matsutake Mushroom and Asparagus Stir-fry

Zach and I were looking to make a quick and easy dish tonight. We picked up a package of Hodo Soy Beanery's braised tofu and decided to build the recipe off of that. If you missed my last post about this company, it is this amazing soyfoods company located in Oakland, California that produces fresh soy products distributed only to the northern California area.  I have to say that their tofu is the best I've had thus far.

While at the grocery store, I was reminded of how spoiled those who reside in northern California really are. In DC, we have our pick of the following gourmet mushrooms: button, portabello, shiitake, and cremini. Yes, I say "gourmet" in a facetious way. In California, there are usually about 20 types of mushrooms at any grocery store. It makes me salivate at the sight of them. On this trip, we picked up matsutake and maitake (better known as Hen of the Woods) mushrooms.

We decided to make a simple mushroom and asparagus stir fry with sauce that turned out great!

Mushroom and Asparagus Stir-fry
Ingredients for the stir-fry

• Oil
• 1 habanero pepper, minced
• 1 bunch asparagus
• 2 large bunch of Hen of the Woods (Maitake) mushrooms
• 5-8 Matsutake mushrooms, chopped
• 1 package Hodo Soy braised tofu
• 1 small can water chestnuts
• 1 cup short grain brown rice, cooked

Ingredients for the sauce

• 4 T soy sauce
• 4 T sake or dry sherry
• 1 tsp cornstarch
• 1 tsp sugar
• 2 tsp sesame oil

Instructions 
Heat oil in a saute pan at medium heat. Add habanero pepper. Chop the asparagus on a diagonal and add to the pan. Cook until tender.

Then, chop and add both types of mushrooms and cook until soft.

Then, add the water chestnuts and tofu. Cook until warm.

While cooking, you can make the sauce by just mixing all of the ingredients together. Then, add the sauce to the stir-fry and heat until warm. Serve hot over rice. Simple and delicious!