Gather your equipment: a large wok or wide skillet, a sharp knife, a spatula, and a small bowl for the sauce.
Prepare the vegetables: snap off the woody ends of the asparagus and cut into 2-inch pieces. Clean and slice the mushrooms. Mince the garlic cloves.
Mix the soy sauce with a splash of water and a drizzle of oil in the small bowl to create a quick sauce base.
Heat your wok or skillet over high heat until shimmering, about 2 minutes. Add a tablespoon of oil, swirling to coat the pan evenly.
Add the sliced mushrooms to the hot pan in a single layer. Let them cook undisturbed for about 2-3 minutes until they turn golden brown and smell earthy and smoky.
Stir in the minced garlic, cooking for about 30 seconds until fragrant. Be careful not to burn it; it should smell sweet and pungent.
Drop in the asparagus pieces, stirring well to coat them with the garlic and to combine with the mushrooms. Cook for 2-3 minutes until the asparagus is bright green and just tender but still crisp.
Pour the soy sauce mixture over the vegetables, stirring vigorously for 1-2 minutes until the sauce thickens slightly and creates a glossy coating on the vegetables. If it’s too watery, cook a bit longer.
Once the vegetables are cooked to your liking—mushrooms deeply browned and asparagus crisp-tender—remove the pan from heat. Squeeze fresh lemon juice over, if using, to brighten the flavors.
Spoon the stir fry onto plates immediately, enjoying the vibrant colors and fragrant aroma. Serve hot, perhaps with a sprinkle of chili flakes for extra kick.
