Asparagus shines in this stir-fry with sweet honey and a zing of soy sauce.
Spring Veggie Stir-Fry from Cookie and Kate
Recipe: Spring Veggie Stir-Fry from Cookie and Kate
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Serves: 4 side servings
Ingredients:
¼ cup Fusia Asian Inspirations Reduced Sodium Soy Sauce
2 tablespoons SimplyNature Organic Wildflower Honey or Specially Selected 100% Pure Maple Syrup
2 teaspoons Baker’s Corner Cornstarch or arrowroot powder
1 tablespoon grated fresh ginger
1 large clove garlic, pressed or minced
½ teaspoon Stonemill Crushed Red Pepper (scale back or omit completely if you’re sensitive to spice)
1 tablespoon SimplyNature Organic Coconut Oil or your cooking oil of choice
1 small red onion, root and tip ends removed and cut into 1/4-inch thick wedges
3 medium carrots, peeled and cut into very thin rounds
Pinch of Stonemill Iodized Salt
½ bunch (1/2 pound) thin asparagus, tough ends removed and cut into 2-inch long pieces
Directions:
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In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.
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Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)
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Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 minutes.
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Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 30 to 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.
Nutrition Information Per Serving: 110 calories, 3.5g fat, 3.5g saturated fat, 0mg cholesterol, 520mg sodium, 19g carbohydrate, 3g fiber, 4g sugar, 3g protein, Vitamin A 160%, Vitamin C 15%, Calcium 4%, Iron 8%