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

Ingredients

Preparation

Slice asparagus into 2-inch pieces. Slice mushrooms. Heat wok with 1 tablespoon oil and sauté mushrooms until they start to brown. Remove from pan. Add the rest of the oil and the sesame oil. Sauté asparagus until tender-crisp, about 2 minutes. Remove asparagus from the pan, add to the mushrooms and keep them warm.

Heat mirin in 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

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More about: asparagus, edamame, mushrooms, soybeans

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