Asparagus Stir Fry
|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|
|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.