Asparagus with Edamame and Shiitakes | PCC Natural Markets

Asparagus with Edamame and Shiitakes

Serves: 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

When asparagus is in season, this is a fun way to mix up new flavor combinations.



Heat wok with 1 tablespoon oil and sauté mushrooms until they start to brown. Remove from the pan. Add remaining oil and sesame oil. Sauté asparagus until tender-crisp, about 2 minutes. Remove asparagus from the pan.

Heat mirin in the wok until reduced by half. Add lemon juice, tamari and water; bring to a boil until the sauce is slightly thickened. Add edamame, then return asparagus and mushrooms to the pan and toss to blend. Season with salt and serve.

Recipe by Vida Collery, former PCC Cooks instructor

More about: asparagus, edamame, mushrooms, soybeans


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