With asparagus being a little pricey at times, especially here in the middle east – you want to use it in a way that really shows it off. Over cooking it is not cool.
The asparagus should be tender, but crisp.
This is a simple side for any asian inspired meal. You can serve as a main with the addition of a protein of your choice – tempeh, tofu etc.
With the use of tamari sauce, as a substitute for soy sauce – makes this gluten free.
YOU WILL NEED:
1/2 diced red onion
2 cloves diced garlic
1cm piece grated fresh ginger
250g sliced mushrooms
8 stalks asparagus (quartered)
2 sliced green spring onions
2 tbsp organic tamari sauce
1 cup organic vegetable stock
2 tbsp corn starch
1/4 tsp white ground pepper
toasted sesame seeds
cooked brown rice
In a cup, mix the vegetable stock, tamari sauce, corn starch and white pepper.
Get your wok nice and hot. Add a splash of sesame oil, and sauté the onion for 2 – 3 mins. Add the diced garlic and grated ginger. Continue to sauté for a further minute.
Add the asparagus stalks and the sliced mushrooms. Sauté for a further 5 mins.
Gently pour in the sauce. Allow sauce to thicken and vegetables to tenderise.
Scatter with sliced spring onions.
Serve with a sprinkle of toasted sesame seeds and brown rice.