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