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Asparagus Stir Fry

Veggie.Lover's picture
  Fresh asparagus 1 1⁄2 Pound (Trimmed And Cut Into 1 1/3-Inch Pieces)
  Scallions 6 Medium, cut into 1/2 inch pieces
  Fresh mushrooms 1⁄2 Pound, sliced to make 2 1/2 cups
  Water 2 Tablespoon
  Cornstarch/Arrowroot 2 Teaspoon
  Tamari/Soy sauce 1⁄4 Cup (4 tbs)
  Peanut oil/Vegetable oil 2 Tablespoon
  Fresh tomatoes 3 Medium, cut into 8 wedges each
  Cooked brown rice 6 Cup (96 tbs)
  Slivered almonds 2 Tablespoon (To Garnish)

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.

Recipe Summary

Difficulty Level: 
Stir Fried
Preparation Time: 
5 Minutes

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