Wild Asparagus Morel Mushroom Stir Fry Recipe
Summary
Preparation Time1 Hr 0 MinCooking Time25 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexAverageServings2
Ingredients
| Tofu | 1/2 pound | |
| Soy sauce | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Mushrooms | 1/4 pound | |
| 1 small bunch broccoli | ||
| 4 - 6 stalks wild asparagus (tame will do too) | ||
| Celery | 1 Cup (16 tbs) | |
| Onion | 1 Medium | |
| Oil | 1 Tablespoon | |
Directions
GETTING READY
1) Cut and marinate the tofu cubes in soy sauce and lemon juice, one half hour, turn to season evenly.
2) Wash, cut or scice the morel mushrooms, broccoli, asparagus, celery, and onions into pieces.
MAKING
3) In a wok or heavy skillet, heat the oil, stirfry onion and celery for about 3 min; add the mushrooms and broccoli, stirfry for about 2 min; lastly add the asparagus and stirfry for further 2 min on a gentle heat.
4) Place tofu on top of the vegetables alongwith the left over marinade; cover and leave for 2 min to warm the tofu.
SERVING
5) Serve immediately over steamed brown rice.
1) Cut and marinate the tofu cubes in soy sauce and lemon juice, one half hour, turn to season evenly.
2) Wash, cut or scice the morel mushrooms, broccoli, asparagus, celery, and onions into pieces.
MAKING
3) In a wok or heavy skillet, heat the oil, stirfry onion and celery for about 3 min; add the mushrooms and broccoli, stirfry for about 2 min; lastly add the asparagus and stirfry for further 2 min on a gentle heat.
4) Place tofu on top of the vegetables alongwith the left over marinade; cover and leave for 2 min to warm the tofu.
SERVING
5) Serve immediately over steamed brown rice.
Chef
