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. Create an Asian inspired meal by adding an exotic 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.
Total time: 30 minutes
- 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. Sauté the carrots and onions for 2 minutes, and then add the garlic, ginger and peppers and sauté for another 2 minutes. Add the mushrooms, bamboo shoots and asparagus and sauté 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.