Step 1

Make the sauce by combining the sesame oil, vinegar, soy sauce, maple syrup, sriracha, and water in a small bowl. Whisk in the cornstarch until fully incorporated and set aside.

Step 2

Heat a large skillet over medium-high. Add the oil and wait for it to just start smoking. Add the mushrooms and spread into one even layer. Let cook, undisturbed for 2-3 minutes, or until they start to brown on the bottom (this will take less time the more room they have, so if you’re using a smaller pan, just be patient).

Step 3

Toss in asparagus and ginger and cook, stirring occasionally for 3-4 minutes or until the asparagus is tender, but with a little bite left.

Step 4

Add the sauce and turn off the heat. Stir to combine.

Step 5

Serve over rice and garnish with sesame seeds.