Mushrooms, Asparagus, Sugar Snap Peas Stir Fry


I love to use mushrooms as a meat substitute and this stir-fry certainly doesn’t lack for flavor. The asparagus and sugar snap peas give it a delightful crunch and the onions , mushrooms and summer squash add a nice texture.This recipe is vegan and gluten-free and a snap (pun intended) to prepare.
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Mushrooms, Asparagus, Sugar Snap Peas-Stir Fry

Yield: 4-6 servings

½ lb. Crimini mushrooms ¼ inch slices
1 medium yellow squash cut lengthwise and sliced
1 bunch asparagus cut into 2 inch lengths
2 cups sugar snap peas
1/2 medium yellow onion julienne
6-7 cloves garlic minced
2 tablespoons gluten-free tamari
1 tablespoon organic coconut sugar
1-2 tablespoons coconut oil
1 tablespoon corn starch

In a wok or heavy bottom saucepan, stir fry all vegetables, garlic and onions in coconut oil for about 4 minutes. Add coconut sugar and dust with cornstarch and stir fry for another minute. Serve.
Serving suggestion: Serve over cooked brown rice.

©2015 Aron Bradley
http://www.boomercuisine.com

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One thought on “Mushrooms, Asparagus, Sugar Snap Peas Stir Fry

  1. Wow, this looks fantastic. I can almost smell it — and can’t wait to taste it! This one is going up on the fridge in the “Must Make This!” list!

    Would it harm much if one didn’t have coconut sugar, and just used regular organic unrefined sugar? Or is there a better substitute?

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