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Submitted by: Courtney
1 cup vegetable(s) of choice
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
2 teaspoons cornstarch or arrowroot
1 teaspoon wheat-free tamari
1 pound asparagus, cut into 1-inch pieces
1 (15-ounce) can white beans, drained, rinsed
2 to 3 cloves garlic, minced
8 green onions, cut into 1-inch pieces
In a small bowl stir broth, lemon juice, lemon zest, cornstarch and tamari until cornstarch dissolves; set aside. In a wok or large skillet, heat a little water/broth over high heat, or spray with cooking spray. Add asparagus, veggies, beans and garlic; stir-fry until asparagus is crisp-tender, 3 to 4 minutes. Add green onions; stir-fry until slightly wilted, about 1 minute. Reduce heat to medium. Stir sauce mixture again to mix; pour into pan. Cook, stirring, until sauce thickens and turns translucent, about 2 minutes.
Serve alone or over rice.
April 29th, 2010 at 12:33 pm
I used zucchini and this was very flavorful. I didn’t know how much broth to use for the stir fry and obviously needed more. Depending on what you other vegetable choice is, it might be a good idea to cook the asparagus a little beforehand–the ones I used were quite large so it took a little longer to cook.
This was very easy and tasty. Great over rice. With 2 servings of rice, I divided the whole thing into three servings for a total of 314 calories/serving. A spicy addition might also be nice, hot sauce or mild peppers maybe.