Lemon Ginger Asparagus and King Trumpet Mushroom with Tapioca Thread Glass Noodles

So very light and delicious!

     Sure, I could have made this a vegetarian entree, but this entree tastes much better with chicken stock!  Sometimes flavor wins the battle of trying to attract vegans to a recipe.  Lemon chicken flavors are a classic flavor combination that cannot be duplicated with vegetable stock.  Ginger lemon flavor with chicken stock is even better!
     I felt like proving a point concerning king trumpet mushrooms.  I have stated in past blogs that king mushrooms have a very long shelf life, when they are refrigerated.  I purchased 3 fresh king trumpet mushrooms on 2/22/12.  I cooked two king mushroom recipes on 2/23/12 and 2/28/12.  The third king mushroom sat in my refrigerator for more than one month and it still looked as fresh as the day I purchased it at the Chinese market in Chinatown Las Vegas!  That proves the king mushroom's long shelf life point!

     Lemon Ginger Asparagus and King Mushroom with Tapioca Thread Glass Noodles Recipe:
     Boil 1 portion of tapioca thread glass noodles in water over high heat.
     The sauce can be made while the noodles boil!
     Heat a saute pan or wok over medium/medium high heat.
     Add 1 splash of vegetable oil.
     Add 2 teaspoons of ginger paste.
     Add 1 tiny handful of julienne sliced onion.
     Add 1 thin sliced king trumpet mushroom.
     Saute till the mushroom starts to become tender.
     Add 6 to 8 asparagus that are cut into spears and also add the sliced tender section of the stems.
     Add 1 small bite size sliced green onion white section.
     Add sea salt and white pepper.
     Saute till the asparagus start to become tender.
     Add 1/4 cup of rice wine.
     Add 3/4 cup of chicken stock.
     Add 1 teaspoon of sesame oil.
     Add 1 generous squeeze of lemon juice.
     Bring the liquid to a boil.
     Add just enough cornstarch and water slurry to thicken the sauce to a thin sauce consistency.
     Drain the water off of the tapioca thread glass noodles, when they are cooked tender.
     Place the glass noodles on the center of a plate.
     Spoon the asparagus, king mushroom and lemon ginger sauce around the noodles.
     No garnish is necessary!
   
     The flavor of this light vegetable and glass noodle entree is very delicious!  Lemon and ginger go well with asparagus and king mushroom.  The glass noodles have an interesting look on the plate.  This is a nice tasting Chinese Style light healthy meal!  ...  Shawna