Asparagus with Edamame and Shiitakes

Slice asparagus into 2-inch pieces. Slice mushrooms. Heat wok with 1 tablespoon oil and sauté mushrooms until they start to brown. Remove from pan. Add the rest of the oil and the sesame oil. Sauté asparagus until tender-crisp, about 2 minutes. Remove asparagus from the pan, add to the mushrooms and keep them warm.

Heat mirin in wok until reduced by half. Add lemon juice, tamari and water; bring to a boil until the sauce is slightly thickened. Add edamame, then return asparagus and mushrooms to the pan and toss to blend. Season with salt and serve.