Asparagus Stir Fry Recipe
Ingredients
| 1 1/2 pounds fresh asparagus, trimmed and cut into 1 1/3-inch pieces | ||
| 6 medium-sized scallions, cut into 1/2-inch pieces | ||
| Mushrooms | 1/2 pound, sliced | |
| Water | 2 Tablespoon | |
| 2 teaspoons cornstarch or arrowroot | ||
| Tamari soy sauce | 1/4 Cup (16 tbs) | |
| 2 tablespoons peanut oil or vegetable oil | ||
| 3 medium-sized fresh tomatoes, cut into 8 wedges each | ||
| Cooked brown rice | 6 Cup (16 tbs) | |
| Slivered almonds | ||
Directions
Prepare asparagus, scallions and mushrooms for cooking, then set aside.
Stir together water, cornstarch or arrowroot, and tamari or soy sauce in a small bowl. Set aside.
Preheat a wok (preferred) or a large heavy pot. Add oil. When oil is hot, add asparagus and scallions and stir-fry for 4 minutes over high heat. Add mushrooms and stir-fry for 2 more minutes.
Stir cornstarch mixture into vegetables. Cook until thick and bubbly, stirring constantly. Add tomatoes and toss until heated through. Remove from heat.
Spoon vegetables over a bed of brown rice. Garnish with slivered almonds and serve while hot.
Stir together water, cornstarch or arrowroot, and tamari or soy sauce in a small bowl. Set aside.
Preheat a wok (preferred) or a large heavy pot. Add oil. When oil is hot, add asparagus and scallions and stir-fry for 4 minutes over high heat. Add mushrooms and stir-fry for 2 more minutes.
Stir cornstarch mixture into vegetables. Cook until thick and bubbly, stirring constantly. Add tomatoes and toss until heated through. Remove from heat.
Spoon vegetables over a bed of brown rice. Garnish with slivered almonds and serve while hot.
Chef
