Corn Salad with Chile and Lime
It takes three years for a good harvest of asparagus once it's been planted. But it's so worth the wait. This stir-fry takes full advantage of asparagus' distinctive and delicious flavor.
1 tablespoon sesame oil
1 tablespoon canola or vegetable oil
1/4 pound carrots, peeled and sliced into thin rounds
1/2 small yellow onion, sliced into thin half-moons
1/2 each red and yellow peppers, cut into thin strips
1 tablespoon minced garlic
1 tablespoon minced ginger
4 ounces button mushrooms, sliced
4 ounces canned bamboo shoots, drained
1 pound asparagus, trimmed and sliced into 3-inch pieces
3 tablespoons tamari
1 tablespoon rice wine vinegar
1 tablespoon honey
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon toasted sesame seeds
- Whisk the sauce ingredients together in a small bowl and set aside.
- In a wok or large skillet, heat the sesame and canola oils over medium high heat. Sauté the carrots and onions for 2 minutes, and then add the garlic, ginger and peppers and sauté for another 2 minutes. Add the mushrooms, bamboo shoots and asparagus and sauté for another 2-3 minutes until the asparagus is just beginning to get tender.
- Add sauce, toss well with the vegetables and heat through.
- Serve warm over steamed rice.
Optional: Add leftover cooked meats, seaweed, tofu or seitan if you like.
Serve over white or brown Jasmine rice.
Yield: 6 servings