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
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
In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.
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.)
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.
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%