Wash, remove dry bits from, and chop each spear into thirds or quarters of 1 lb. asparagus. Rinse, pat dry, and slice into thin wedges 1/2 lb. oyster mushrooms. Peel and mince 3” piece of ginger root. Peel and thinly slice 3 cloves garlic. Thinly slice 8 oz. tempeh or 1 lb. boneless chicken, beef or pork tenderloin
Whisk together in a small bowl 2 TB gf tamari or soy sauce, 2 TB water, 2 TB arrowroot or cornstarch, 1 TB apple cider vinegar, 1/4 tsp. crushed red pepper flakes (optional).
Optional step: In a small frying pan over medium-high heat toast 3 TB sesame seeds or 1/4 cup chopped cashews or almonds until golden.
In a large frying pan or wok over high heat, warm 1 TB toasted sesame oil. When the oil ripples, tilt the pan to coat the bottom and add tempeh or meat. Cook until tempeh is crisp or meat is cooked through. Remove from heat and set cooked tempeh or meat aside. Wipe out your frying pan or wok.
Add 1 TB toasted sesame oil over high heat and when it ripples, swirl the oil around the bottom of the pan. Add the mushrooms, garlic, and ginger root. Stir-fry 3-4 minutes, until mushrooms release liquid and grow limp. Add asparagus and continue to stir-fry 4 more minutes until asparagus is crisp-tender. Add cooked tempeh or meat and sauce and stir-fry 2 more minutes until sauce is thickened and all is coated with sauce.
Adjust seasonings to taste. Sprinkle sesame seeds or nuts over top.
Serve over hot rice.