By: Co+op
Reprinted with permission from grocery.
Recipe Information
Total Time: 30 minutes
Servings: 6
It takes three years for a good harvest of asparagus once it’s been planted. But it’s so worth the wait. This stir-fry takes full advantage of asparagus’ distinctive and delicious flavor.
Ingredients
1 tablespoon sesame oil
1 tablespoon canola or vegetable oil
1/4 pound carrots, peeled and sliced into thin rounds
1/2 small yellow onion, sliced into thin half-moons
1/2 each red and yellow peppers, cut into thin strips
1 tablespoon minced garlic
1 tablespoon minced ginger
4 ounces button mushrooms, sliced
4 ounces canned bamboo shoots, drained
1 pound asparagus, trimmed and sliced into 3-inch pieces
Sauce
3 tablespoons tamari
1 tablespoon rice wine vinegar
1 tablespoon honey
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon toasted sesame seeds
Preparation
1. Whisk the sauce ingredients together in a small bowl and set aside.
2. In a wok or large skillet, heat the sesame and canola oils over medium high heat. Saute the carrots and onions for 2 minutes, and then add the garlic, ginger and peppers and saute for another 2 minutes. Add the mushrooms, bamboo shoots and asparagus and saute for another 2-3 minutes until the asparagus is just beginning to get tender.
3. Add sauce, toss well with the vegetables and heat through.
4. Serve warm over steamed rice.
Optional: Add leftover cooked meats, seaweed, tofu or seitan if you like.
Serving Suggestion
Create an Asian inspired meal by adding a rice like Jasmine or Japonica, with green tea and ginger cookies or mango sorbet for dessert. The stir-fried vegetables make a great side dish for fish or ginger and tamari-marinated chicken, pork or tofu.
Nutritional Information
Calories: 117, Fat: 5 g, Cholesterol: 0 mg, Sodium: 408 mg, Carbohydrate: 17 g, Dietary Fiber: 4 g, Protein: 4 g
https://www.grocery.coop/recipes/asparagus-stir-fry