Sunday, January 5, 2014

Pan-Seared Scallops with Fancy Sauce

I thought this looked too highfalutin for a post, but I put this on Facebook and immediately had two requests for the recipe, so here we are!

This dish does look fancy, but the work-to-payoff ratio is just the way I like it: Simple and easy preparation = a stunning meal. I threw two sweet potatoes in the oven, started the sauce, threw broccoli in the oven, then cooked the scallops. I knocked my own socks off with only about 30 minutes of actual work for all four things--scallops, sauce, and two veggies. Easy! (But still fancy!)

Pan-Seared Scallops with Champagne Butter Sauce (Beurre Blanc)
Serves 2

For the scallops
1 pound sea scallops
2 tablespoons vegetable oil
1 tablespoon unsalted butter

For the beurre blanc

7 tablespoons (nearly one stick) cold unsalted butter, cut into 1-tablespoon pieces
1 large shallot, minced
1 cup champagne or other dry sparkling wine (go cheap here)
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh chives
Salt and freshly ground black pepper

Melt 1 tablespoon of butter in a heavy-bottomed saucepan over medium heat. Add shallots and season lightly with salt and pepper; stir and cook until translucent, about 1 minute. Add champagne and vinegar and bring to a boil. Boil for 15-20 minutes, or until it reduces to about 1/4 cup. Over very low heat, whisk in the remaining butter one piece at a time, fully incorporating each piece before adding next. (Don't let it boil--the sauce will separate!) When all of the butter is incorporated, stir in the chives and season to taste with salt and pepper. Turn off the heat, and cook the scallops.

Place scallops on a large plate lined with a couple of paper towels. Blot the tops gently with another paper towels. Let them sit at room temperature for 10 minutes.

Heat 1 tablespoon oil in 12-inch skillet (I used a stainless steel fry pan) over high heat until just smoking. Add scallops in single layer, flat-side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes. Add butter to skillet. Gently flip scallops; continue to cook until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer.

Spoon sauce over scallops to warm very briefly, about 15 seconds, then serve, adjusting seasoning to taste. Bask in your dinner guests' adoration.

Sunday, December 29, 2013

Did Santa Bring You Stretchy Pants?

Our Christmas dinner this year wasn't very traditional, but it was delicious. It was just the two of us--newlyweds! in our first house!--so there wasn't much pressure to spend all day churning out dish after dish. We just went for one cozy, delicious dish: eggplant parmesan!


Before 2006, I'd really only had eggplant parmesan at Olive Garden. (Small Southern towns aren't known for great Italian family restaurants.) Then I moved to the DC area and met my friend Jeff, who pretty much nailed Italian comfort food (and chocolate chip cookies, but that's another post) and who was nice enough to invite us over for home-cooked meals. He fed Josh and I eggplant parmesan almost four years ago, and we still talk about it. Making friends with Jeff was an excellent move; wearing stretchy pants to his place for dinner was genius.


By nature, this is a rich dish. But after a month of Christmas treats in the atmosphere and four days at my parents' house, stocked with the usual parade of sweets...well, stretchy pants can only stretch so far. I consulted my favorite guilt-proof cookbook for some tricks on making the dish a little lighter...so that I could still eat dessert. (My carryon was packed with two kinds of cake, pecan turtles, peanut butter balls, and fudge. I had work to do.) The biggest difference came from baking the eggplant instead of frying, but other small tweaks helped too.


Eggplant isn't something I unequivocally love. Too often, it's bland and boring; at the worst, it's limp and squishy. Eggplant needs a bit of finagling to make it really shine--salting, draining, and pressing slices does the trick. Dredging only one side in flour, egg whites, and then toasted panko (Japanese-style breadcrumbs--they're crustless) with parmesan keeps the slices from getting limp and squishy. Problem solved! And with room for fudge, even in the pants that are begging for mercy.


Notes on this recipe

  • If you don't have panko, use three cups of regular breadcrumbs. They'll shrink as they toast.
  • Although the recipe calls for homemade tomato sauce, I've found that jarred tomato sauce with basil and garlic works really well. (I like Newman's Own fire-roasted tomato and garlic sauce.)
Eggplant Parmesan
Adapted from The Best Light Recipe | Serves 6

For the sauce
Two 28-ounce cans diced tomatoes
4 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon olive oil
1/8 teaspoon red pepper flakes (optional)
½ cup chopped fresh basil
Salt and pepper
For the eggplant
2 eggplants (about 1 pound each), ends trimmed, sliced into 1/3-inch-thick rounds
Salt
Vegetable oil spray
1 ½ cups panko (see note above)
1 tablespoon olive oil
1 ounce Parmesan cheese, grated (about 1/2 cup)
½ cup unbleached all-purpose flour
1 ½ teaspoons garlic powder
Pepper
3 large egg whites
1 tablespoon water
8 ounces reduced-fat mozzarella cheese, shredded (about 2 cups)
2 tablespoons chopped fresh basil

For the eggplant: Toss half of the eggplant with 1/2 teaspoon salt, then place in a large colander set over a bowl or in the sink. Repeat with the remaining eggplant and 1/2 teaspoon more salt, and transfer to the colander with the first batch. Let the eggplant sit for 30 minutes to drain, while you make the sauce. (Or fold laundry and watch Bravo, if you chose the Paul Newman option above.)

For the sauce: Pulse the tomatoes, with their juice, in a food processor until mostly smooth. Cook the ­garlic, tomato paste, oil, and pepper flakes (if using) in a medium saucepan over medium heat, stirring frequently, until the tomato paste begins to brown, about two minutes. Then stir in the tomatoes, bring to a simmer, and cook until thickened, 20 to 25 minutes. Off the heat, stir in the basil and season with salt and pepper to taste. Cover and set aside until needed.

Prep your dredging ingredients: Combine the panko and oil in a 12-inch skillet, and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the panko in a shallow dish and let cool slightly, then stir in the parmesan. In a second shallow dish, whisk the flour, garlic powder, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites and water together. (I use a small Pyrex baking dish for the panko and two wide, low pasta bowls for the flour and egg whites.)

Now back to that eggplant: Spread the eggplant over several layers of paper towels or clean tea towels. Firmly press the tops of the eggplant dry with more towels, really squishing out extra liquid. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 475 degrees. Line two rimmed baking sheets with parchment paper.

Season the eggplant with pepper. Lightly dredge one side of each eggplant slice in the seasoned flour, shaking off the excess. Dip the floured side of the ­eggplant into the egg whites, then coat the same side with the panko, pressing to help the crumbs adhere. Lay the eggplant slices, breaded-side up, on the baking sheets in a single layer.

Lightly coat the top of the eggplant slices with vegetable oil spray. Bake until the tops are crisp and golden, about 30 minutes, switching and rotating the baking sheets halfway through.

It's layering time: Spray the bottom and sides of a 13 by 9-inch baking dish, then spread 1 cup of the tomato sauce in the bottom. Position half of the eggplant slices, breaded-side up, on top of the sauce, overlapping the slices to fit. Distribute 1/2 cup more sauce over the eggplant and sprinkle with half of the mozzarella. Layer in the remaining eggplant, breaded-side up, and dot with 1 cup more sauce, leaving the majority of the eggplant exposed so it will remain crisp; sprinkle with the remaining mozzarella.

Bake until bubbling and the cheese is browned, about 10 minutes. Let cool for 5 minutes. Sprinkle with the basil and serve, passing the remaining sauce separately.
Per serving: 425 cal.; 25 g pro.; 54 g carb.; 13 g fat (8 sat., 4 monounsat., 1 polyunsat.); 27 mg chol.; 985 mg sod.; 8 g fiber; 14 g sugar; 28 percent calories from fat.


Saturday, December 21, 2013

Favorite Things


So Christmas is three days away, somehow. I always dream too big with crafty projects and ambitious decorating themes, and it always sneaks up on me. I didn't make those salt dough ornaments from Pinterest or the toffee I meant to send as gifts. I also meant to do a good job of sharing my favorite things that I recommend as gifts. A good job would have been posting this three weeks ago...maybe next year.

Rejoice, fellow procrastinators! There’s still time to get (or make) these gifts before Christmas though! You may have to get creative when it comes to wrapping a printout of a gift card or subscription. A few hints from my study of denial and deception: wrap in a series of boxes (like Russian nesting dolls) and include nonessential household objects that are heavy and that will make noise when the box is shaken. Jars of quarters, puzzles, and rocks are all good choices.
One of my goals is to work in googly eyes into every post.
For the busy woman who needs new clothes but hates shopping fruitlessly
My first favorite thing is a personal styling shipment from StitchFix. For $20, your lucky girl will receive a box of clothes and accessories personally picked out just for her. She’ll fill out a style assessment, give her sizes/proportions, rate a few collections of outfits, and can even link to a Pinterest board. She can leave comments--I asked for help with finding dresses with sleeves and got two adorable and perfect dresses. They’ll ship a box of items picked out for her (along with cute styling ideas for each item!), she decides what to keep, applying the $20 styling fee to anything she chooses to keep. If the stylist really knocked it out of the park and your girl wants to keep all the items, everything is 25% off the list price. (She also gets to pick how much she wants to spend on each type of item...maybe she likes cheap tops but designer jeans--they’ll match how she likes to spend.) 
My latest fix--a bundle of clothes and styling suggestions

For the gentleman who has everything he needs
Give him beautiful things he'll love. Bespoke Post is a subscription box for men, themed each month with cool artisan products. Themes have included poker night, dopp kits, and crisp autumn days. You can select a box for him, or give him a gift card and let him pick out his own themed box (or boxes, depending on how good he's been this year).
One of Bespoke Post's themed boxes
For the obsessive baker
Guys, a kitchen scale is where it’s at. Baking is all about precision, and this scale will ensure that your flour is perfectly measured so that your cakes don’t flop. This OXO one is backlit and has a pull-out display, which allows the baker to use a giant bowl.

For the scientist who wants to cook but needs fool-proof recipes for positive reinforcement
Cooks’ Illustrated Cookbook is amazing. America’s Test Kitchen is all about science, experimentation, and fine-tuning. Because they test each recipe multiple times in house and with home cooks (I’m a recipe tester for them), I know every dish is going to turn out well. They publish a lot of themed cookbooks (Best One-Pot Dishes, Best Light Recipes, etc.), but this one covers all of the basics and a lot of variation. It’s a wonderful reference cookbook too.

For the pretend Grinch
You know those people who would be just as happy not receiving anything, but whom you feel bad about excluding from present time just because they're a minimalist consumer? Find a cause they're passionate about--animals, children, research for a disease or illness--and make a donation in their name. A charity gets funded, the honoree is touched by your attention to their passions while their home remains uncluttered, and you get to give a heartfelt and generous gift. Nobody can be upset by that, not even someone whose heart is two sizes too small.


Feeling DIY-y?
Good for you! And you still have time! I made a ton of tiny jars of gifts and sent sets to close friends and family. I included salted caramel sauce, chocolate peppermint syrup, and citrus salts. This year, I upped my game and boiled and stirred the daylights out of a liter of maple syrup. . . which makes MAPLE CREAM. Here are the recipes I’ve used and love.


Stocking stuffers
Nivea lip balm: This is pretty much the best $3 you can spend on your lips. After three of my best friends and I finished pho one night, we each pulled out our own tube. You can find them at most drugstores or superstores.
Post-pho glam
Fish spatula: This kitchen superstar lifts cookies, flips steaks, and really shines when handling delicate foods--it’s perfect for frying green tomatoes. Oh, and it also flips fish really nicely. Honestly, if all of your kitchen stuff gets lost or stolen, buy yourself a cast iron skillet and a fish spatula and you’re pretty much set.

Vegetable peeler: Don’t laugh. Besides a fun design, it’s incredibly effective and comfortable. You and this veggie peeler will make very fast work of a butternut squash. That is all I really need to say.

I hope you're enjoying your holiday season as much as I am. I'm hoping that Santa brings me foresight and tenacity this year, so that next year I'll finally make those ornaments and toffee.


Full disclosure: None of these companies asked for my referral; I just genuinely think they're good gifts. However, if you use my StitchFix or Bespoke Post referral links above to make a purchase, I do get a credit. Merry Christmas to ME!

Tuesday, November 26, 2013

A Thanksgiving Miracle...Side Dish


Something is amiss. It's Thanksgiving Eve Eve, and our menu isn't set yet. All I know is that I need mashed potatoes and a good yeast roll, but everything else is in flux--it looks like we'll have a pretty nontraditional meal, as this is a mostly vegetarian household and I'm not dedicated enough to eat an entire turkey by myself.

If you're like me, you're probably scrambling for inspiration to round out your buffet on Thursday. Allow me to introduce you to the dish that just might get you out of dishwashing duty: butternut squash risotto.



Friends, I know I've emailed this recipe to at least half of my faithful followers. I have printed out copies and left them on coworkers' desk, like a benevolent squash fairy. I fed it to my mother last year in Virginia, sans cheese, while she was on a mushy-foods only diet, and to Aaron's family, including their Swedish exchange student. So already, this squash has been around, and now it has come to you, just in time to be surrounded by poultry, cranberry sauce, and all things pumpkin.

This risotto is so delicious--it hits all the right spots that comfort food should hit. It warms up nicely the next day, but it never lasts much longer than that around here. Bonus points: It's gluten free and vegetarian, so it covers some ground for special-diet guests. (Vegans, I'm sorry--try this stir fry instead!) It's also really easy. The hardest part is not eating all of the roasted squash off of the jelly roll pan. It's like candy! 

Actually, the hardest part about this recipe is peeling and cutting the squash. A lot of stores sell it pre-cubed, which is awesome, but there's wiggle room in my grocery budge for either super-convenient vegetables or chocolate, and I think you know which one I always pick. 

Now, if I were a great planner, I'd have uploaded my own video about how to handle a butternut squash without losing a finger, but I'm not that savvy yet. In the meantime, here are the basics:
  • Peel that bad boy with a vegetable peeler. It usually takes me two to four passes with a peeler, so keep peeling until you hit bright orange flesh--the squash's, not yours.
  • With a large, sharp knife on a large and stable cutting board, chop off the ends. If you can't quite chop them off, get your knife in there, then rotate the squash slowly to each side to coax the knife through the squash.
  • Still being very careful, cut through the squash between the straight part and the bulb part.
  • Cube the cylindrical part as you would cube a potato. Cut the bulb in half, scoop out the seeds (I use a large serving spoon for this--the trick is to try to scrape out the top layer of flesh, not just the seeds. The flesh is easier to scrape out than the seeds.) Now cube that part. 

Until I decide I'm camera ready--which, let's be honest, may not be for a while considering my mashed potatoes and yeast roll plans this week--here's a handy video on conquering the mightiest of squashes. http://www.youtube.com/watch?v=i3OjXE349-Q

Happy Thanksgiving, friends! Have I told you lately how thankful I am? I am. I'm so very happy, and appreciate you all! Now, leave me a comment and tell me what you're most excited to eat this week! I need help figuring out what else to eat!

Butternut Squash Risotto
from Gourmet

1 (2-pound) butternut squash, peeled, halved, seeded, and cut into 1/2-inch pieces
2 1/2 tablespoons olive oil
3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
5 1/2 cups broth (I used Better than Bouillon vegetable concentrate & hot water)
1/2 stick (4 tablespoons) unsalted butter
1 small yellow onion, finely chopped
1 tablespoon finely chopped garlic
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup finely grated Parmigiano-Reggiano, plus additional for serving
3 tablespoons finely chopped fresh chives

Put a rack in the middle of the oven and preheat the oven to 450 F. Toss squash with oil, salt, and pepper on a baking sheet and spread out in one layer. Roast, stirring occasionally, until squash is tender and golden brown, 35 to 45 minutes. Remove from oven.

About 10 minutes before squash is done, bring stock to a simmer in a 2- or 3-quart heavy saucepan. Reduce heat and keep at a bare simmer.

Melt 2 tablespoons butter in a heavy 4-quart, wide saucepan over moderate heat. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute. Add rice and cook, stirring, for 1 minute. Add the wine and simmer, stirring, until absorbed, 1 to 2 minutes.

Add 1 cup simmering stock and cook, stirring constantly and keeping it at a strong simmer, until absorbed. Continue cooking and adding stock about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until the rice is tender and creamy-looking but still al dente, 18-23 minutes. There will be a little stock left over.

Turn off the heat, stir in the roasted squash, cheese, chives, and remaining 2 tablespoons butter. If desired, thin risotto with some of the remaining broth. Serve immediately, with additional grated cheese.



Sunday, November 3, 2013

Whoopie!


I thought I’d have this post up before red cup season, but it snuck up on me. November 1? I won’t complain. It just means that peppermint mocha time is already here. It also means pumpkin-everything season. I’ve made pumpkin lattes, pumpkin gnocchi with browned butter and mushrooms, pumpkin brownies, and pumpkin muffins, but pumpkin whoopie pies are my favorite pumpkin treat. Whoopie pie, you say? Whoopie! 



They're kind of a cookie/cake hybrid, but more cake than cookie. Once you pair them with icing--in this case, a cream cheese and cinnamon buttercream spiked with maple syrup--it really doesn’t matter what they are, because all you'll remember is that they're amazing.



I took these to a party a few years ago, and someone described them as IEDs of flavor. That should tell you how delicious these are. It should also tell you that I run with a bit of a nerdy crowd sometimes.

Nerdy or not, if you like anything pumpkin-related, or if you run with a crowd who loves pumpkin, these may just usurp your current pumpkin king, knocking that red cup right off his head. Plus, this also gives you a chance to tell your friends, "I spent all afternoon making whoopie....pies." What more could you ask for?



Pumpkin Whoopie Pies
Adapted from Rachael Ray

Cakes
1 stick of butter, melted
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin (not pumpkin pie filling)
1 tbsp pumpkin pie spice
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
1 2/3 cup flour

Icing
½ stick of butter, softened
1 cup powdered sugar (sifted, if you're picky about lumpy icing)
2 pinches salt
½ tsp cinnamon
4 oz. cream cheese, chilled
½ tsp vanilla extract
1 tbsp maple syrup

Preheat oven to 350. Line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter and brown sugar until it’s smooth. Whisk in the eggs, pumpkin puree, pumpkin spice, vanilla, baking powder, baking soda, and salt. Using a rubber spatula, gently fold in the flour.

Drop 12 mounds of batter from a tablespoon, spaced evenly, onto each cookie sheets. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely, and begin making the icing.

Using an electric mixer, cream the softened butter with the cream cheese. Add the sugar, salt, cinnamon, vanilla, and maple syrup, and mix on low speed until blended, then beat on medium-high speed until fluffy, about two minutes.

Top the flat sides of each cakes with the frosting, then top each with another cake. Store in an airtight container.

Friday, July 5, 2013

The Cookie of Which I Cannot Get Enough


I should have told you about this cookie a long time ago. I’m sorry. I’ve made these cookies at least a dozen times in the past year, and every time, they satisfy all the right cravings. They’re salty, sweet, crispy on the edges, soft on the inside, with gooey chocolate discs and hearty rolled oats that give a substantial heft to these beauties. In my opinion, the sheer joy these cookies bring is really only rivaled by the straight-up chocolate chip cookies I make (I won't make you wait too long for that recipe), a Call Me Maybe cover, and this McSweeney's article in which Cookie Monster searches deep within himself and asks, "Is Me Really Monster?"


The cookies come together quickly (thanks to my stand mixer and lots of practice with this recipe) but mostly because these cookies are AMAZING. Of course, unbaked dough freezes beautifully in little pre-proportioned spheres. If I’m being honest--and I am, here--if I ever do freeze some of them, I bake them no more than 48 hours later, because we eat all of the first-baked cookies very, very quickly. Me know. Me have weakness.


Oatmeal Chocolate Chip Cookies
Adapted from Cooks Illustrated

1 cup (5 ounces) all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, softened
1 cup (7 ounces) granulated sugar
1/4 cup packed (1.75 ounces) light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups (9 ounces) old-fashioned rolled oats (not the quick-cook kind)
6 ounces bittersweet chocolate chips (Ghiradelli makes flat, disc-shaped chips that melt dreamily)
1/2 teapoon flaky sea salt (like Maldon or fleur de sel) for sprinkling on top

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 

In a medium bowl, whisk the flour, baking powder, baking soda, and table salt.

With a mixer, beat the butter and sugars until light and fluffy. Scrape down the bowl, then add the egg and vanilla and beat until incorporated. Scrape down bowl again and add the dry ingredients, mixing just until blended and smooth. Gradually add oats and chocolate and mix until incorporated.

Scoop out the dough in portions of about 2 tablespoons. Roll between palms into UFO-shaped disc/ball hybrids, then place on the baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness. Sprinkle a little salt on them, just for good measure. Bake until cookies are deep golden brown, about 12 to 14 minutes, rotating baking sheet halfway through to promote even browning. 

Me no monster. Me share recipe!

*If you freeze the dough into balls or discs, you don't have to defrost them before baking.  Just add a couple of minutes to the baking time and watch them closely.





Sunday, May 12, 2013

Resist some temptation, but not butter


Winter has given up this year, and things are looking up. The sun is coming out (and staying out!) lately, everyone is cheerier, and the rhubarb and asparagus is leaping off the shelves and into my basket.

The past two springs, given a bundle of asparagus, I’ve rarely passed up an opportunity to make this pasta with lemon and goat cheese. A few weeks ago, I was doing my usual Sunday afternoon recipe browsing/menu planning, and this recipe from Cooks Illustrated bewitched me. The bewitching paid off--I made this on a Tuesday, and then made a double batch three days later.


Two little touches elevated this dish from “Oh cool, stir-fry.” to “What magic did you do to this?!” First, I toasted the rice. In butter. Secondly, I employed extreme self-control by refusing to stir the asparagus as often as I wanted to stir it. I had to relax, put the spoon down, and let the pan work its magic--namely, blistering the daylights out of those vegetables. This dish taught me to resist the temptation to stir, but to not leave out the butter.


Stir-Fried Asparagus with Toasted Brown Rice
Adapted from Cooks Illustrated | Serves 4

Rice
1 tablespoon butter
1 cup brown rice, rinsed a few times and drained
2 cups water
pinch of salt

Sauce
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons packed brown sugar
1/2 teaspoon dried ground ginger
1 teaspoon toasted sesame oil

Stir-Fry
1 tablespoon vegetable oil
1 pound asparagus, trimmed and cut on the bias into 2-inch lengths
4 ounces shiitake mushrooms, stemmed and sliced thin
2 scallions, green parts only, sliced thinly on the bias
1 teaspoon sesame seeds

To get started on the rice: In a saucepan over medium heat, melt the butter. Add the rice and toast, stirring frequently, until the grains begin to turn translucent around the edges--about five minutes. Add the water and salt, increase the heat to medium high, and bring to a boil. Turn the heat down to a simmer, cover the pot, and let the rice cook for 30 minutes while you prep the vegetables and make the sauce. Turn off the heat after those 30 minutes and let the rice steam in the pot until you’re ready to serve. Don’t peek under that lid until you’re ready! Really. When it’s eating time, just fluff it with a fork and admire its fluffy deliciousness.

To make the sauce: Combine the water, soy sauce, rice vinegar, sugar, ginger, and sesame oil in bowl. (Bonus points if the bowl has a spout!)

When the rice has finished cooking and is steaming off the heat, cook the vegetables: Heat vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add asparagus and mushrooms and cook, stirring so very little, until the asparagus is spotty brown, 3 to 4 minutes. Add the sauce mixture and cook, stirring once or twice, until the pan is almost dry and the asparagus is crisp-tender, about 1 or 2 minutes. 

Fluff the rice and dish it into bowls, and then dish the stir-fry. Sprinkle with scallions and sesame seeds, and dig in!