Asparagus is a nutritious, perennial spring vegetable. This simple dish with Asian flavors is ready in 5 minutes, and really lets the flavor of freshly picked asparagus shine. I adore pea shoots raw, but also love them stir-fried. They are perfect with the asparagus here.
Use small, tender homegrown asparagus and pea shoots if you have them; otherwise, store-bought will do. If you can’t find pea shoots, you may substitute mung bean sprouts.
Recipe for Asparagus and Pea Shoot Stir-Fry
* 2 tablespoons organic coconut oil, peanut oil, or sesame oil
* 1 tablespoon peeled and minced fresh ginger
* 2 cloves garlic, minced
* 1 bunch fresh asparagus, rinsed well, trimmed, and sliced into pieces approximately 3 inches long
* 1 tablespoon mirin
* 1 tablespoon rice vinegar
* 1 1/2 tablespoon tamari
* 2 cups fresh pea shoots
* pinch of crushed red pepper
* 1/2-1 teaspoon chili sauce – optional
1. Heat the oil in a wok or cast-iron skillet over high heat. Add the ginger and garlic and stir-fry for 1-2 minutes, until they begin to brown.
2. Add the asparagus, mirin, rice vinegar and tamari to the pan and stir-fry another 2 minutes.
3. Add the pea shoots and cook for another minutes before removing from the heat.
4. Mix in the crushed red pepper and the optional chili sauce before serving.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson