Mushrooms and Asparagus Sauté

from the kitchen of a Japanese friend

1 package of fresh mushrooms (white or dark, or a variety of your choice)
1 bunch of fresh green asparagus
3 thin slices of garlic, sliced into matchstick shapes
1 tbsp sake
1 tbsp soy sauce
1 tbsp fresh lemon juice
salt and pepper to taste
1 1/2 tbsp olive oil

Break off and discard the coarser parts of the asparagus and cut spears in half. Steam or boil the asparagus until tender-crisp. Drain and keep to the side. Rinse, wipe, slice or chop (discard the mushroom stalks if using shitake type mushrooms) mushrooms (if desired). Gently sauté the garlic in oil, add mushrooms and continue to sauté for another 3-5 minutes. Add sake, and continue to sauté another minute. Add asparagus to the mushroom mixture with soy sauce, lemon juice, and salt and pepper to taste.

Makes 2-3 servings.

Hot and Spicy Bean Sprouts

from the kitchen of a Japanese friend

1 regular pack of bean sprouts, rinsed in cold water
1 large round onion, peeled and finely sliced
3 cloves garlic, skinned and minced fine
1 tsp grated ginger root
1-2 tbsp roughly chopped Kim chi (Korean pickled cabbage)
1 tbsp olive oil
1 tbsp soy sauce

Drain bean shoots thoroughly. Heat frying pan and add oil. Sauté onion in pan until it is tender-crisp. Add garlic and ginger. Cook for 1/2 minute and add bean sprouts and kamahi. Continue to cook for 1 1/2 minutes (do not over cook sprouts; they should be tender-crisp). Drizzle with soy sauce and serve immediately.