Start by trimming the asparagus, cutting into 2-inch pieces, and slicing the mushrooms into thick slices. Keep everything ready next to your stove for quick cooking.
Heat your wok or deep skillet over high heat until shimmering, which takes about 2 minutes. Add 1-2 tablespoons of oil and swirl to coat the surface.
Once hot, add the sliced mushrooms. Sauté for 3-4 minutes until they’re deeply golden and fragrant, stirring occasionally to promote caramelization.
Pushing the mushrooms to one side of the pan, add a little more oil if needed, then toss in the asparagus. Stir-fry for 2-3 minutes until the asparagus turns bright green with a slight snap, looking crisp-tender.
Add the minced garlic to the pan, stirring quickly for about 30 seconds until fragrant and golden, being careful not to burn it.
Return the mushrooms to the skillet, drizzle with soy sauce and sesame oil, then toss everything together for about a minute until evenly coated and glossy.
Taste the stir fry and adjust seasoning with more soy or a pinch of chili flakes if you like some heat. The vegetables should look shiny with caramelized edges and a vibrant aroma.
Remove from heat and transfer to a serving dish. Finish with a light sprinkle of sesame seeds or chili flakes if desired for extra flavor and visual appeal.
Serve immediately while hot and crisp, enjoying the bright flavors and contrasting textures with each bite.
