Total Time:30 minutes
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.
- 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
- 3 tablespoons tamari
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon toasted sesame seeds
- Whisk the sauce ingredients together in a small bowl and set aside.
- 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.
- Add sauce, toss well with the vegetables and heat through.
- Serve warm over steamed rice.
Optional: Add leftover cooked meats, seaweed, tofu or seitan if you like.
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.
Calories: 117, Fat: 5 g, Cholesterol: 0 mg, Sodium: 408 mg, Carbohydrate: 17 g, Dietary Fiber: 4 g, Protein: 4 g