Refogado de aspargos e cogumelos

Ingredientes

• 1 lb. fresh asparagus
• 1 lb. mushrooms (I use cremini)
• 2-3 green onions
• 1 Tbsp. toasted sesame oil (*oil-free option below)
• 2 tsp. sesame seeds for garnish
• 1/2 cup vegetable broth
• 2 Tbsp. tamari (or soy sauce)
• 2-3 cloves garlic
• 1/2 tsp. freshly grated ginger
• 1 Tbsp. cornstarch (or arrowroot)

Modo de preparo

1. 1

   Make the sauce: Mince garlic, and add all sauce ingredients to a small bowl. Stir to combine and set aside.

2. 2

   Halve or quarter the mushrooms (wiped clean). Cut asparagus into 1-inch pieces, woody ends removed. Slice green onions.

3. 3

   In a large skillet (or wok) over medium-high heat, add sesame oil.*

4. 4

   When hot, carefully add the mushrooms and cook for 3-4 minutes.

5. 5

   Add the asparagus and green onions. Cook another 3-4 minutes, stirring often.

6. 6

   Re-stir the sauce, then add to skillet. Stir well and cook for 2-3 minutes (or until vegetables are desired tenderness).

7. 7

   Garnish with sesame seeds and spoon any remaining sauce over the vegetables before serving if desired.