Recipe

Asparagus Stir-Fry

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Recipe Information

Total Time:

30 minutes

Servings:

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

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.

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.