> 1 1/2 cup long-grain white rice
> 1 lb asparagus, trimmed
> 12 oz shiitake mushrooms, stems removed
> 1 bunch green onions, trimmed
> 1 tbsp vegetable oil
> 2 tbsp reduced-sodium soy sauce
> 2 tbsp toasted sesame oil
> 1 tbsp hoisin sauce
> 1 tbsp rice vinegar
> 2 tsp cornstarch
Cook the rice according to package directions. Cut the asparagus into 1-inch lengths on an angle. Quarter the shiitake mushroom caps. Thinly slice the green onions.
In a 12-inch skillet, heat the oil on medium. Add green onions, asparagus, and mushrooms. Cook 5 min., stirring occasionally. Stir in the soy sauce, sesame oil, hoisin sauce, and rice vinegar. Cook 2 min.
Meanwhile, in a small bowl, stir together the cornstarch and 1 tbsp cold water until smooth. Stir into vegetable mixture. Cook 2 min., until liquid thickens, stirring often. Serve with rice.
For extra nutty flavor, garnish with toasted sesame seeds.