Red Pepper and Asparagus Stirfry
Sauce:
1/4 cup Tamari Sauce
1 tbsp Agave nectar
1 Chicken bouillon cube, crushed
1/4 tsp Ground ginger
1 tbsp Sesame oil
2 tbsp Cornstarch
1/3 cup Water
Black pepper & crushed red pepper to taste (dash to 1/4 tsp)
Other Ingredients:
1 medium or large onion
2 large red bell peppers
1 to 1 1/2 pounds of fresh asparagus
2 to 3 Tbsp of vegetable oil
Mix all sauce ingredients together in a small bowl and put aside. Make sure cornstarch is combined completely. Restir before using.
Peel onion and cut in half. Quarter each half. Pieces should be bite-sized. Cut red peppers into 1" squares. Cut asparagus on the diagonal into 1" peices. Heat oil in large skillet or wok on medium-high heat. Add vegetables. Stir-fry until vegetables are colorful and tender-crisp, 4-5 minutes. Add sauce and stir quickly to coat vegetables. Serve with steamed rice.
Note: Regular soy sauce can be used instead of the tamari sauce. Honey can be used instead of the agave nectar. Cooked meat or tofu can be added to make this a main dish but increase the sauce if adding other items.
Using a wheat-free tamari sauce and bouillon will make this recipe Gluten-free. Using a vegetable-based bouillon will make this Vegan. Lactose-free.
Recipe submitted by Kimberly Burkard