Serves: 4. Per serving: 152 calories, 5 g protein
-
3 tablespoons coconut aminos
-
1 teaspoon unseasoned rice vinegar
-
1⁄2 teaspoon arrowroot
-
2 tablespoons avocado oil
-
5 ounces sliced shiitake mushroom caps (about 3 cups)
-
Fine sea salt
-
6 scallions, white and light green parts sliced; slice and reserve the dark green parts for garnish (about 1 cup), optional
-
1 small red bell pepper, seeded and chopped (about 3⁄4 cup)
-
1 bunch asparagus (about 1 pound), tough ends trimmed and sliced diagonally into 2-inch pieces (about 4 cups)
-
3 cloves garlic, minced (about 1 tablespoon)
-
1 tablespoon minced fresh ginger
-
2 teaspoons toasted sesame oil
-
Sriracha, optional
-
In a small bowl, combine the coconut aminos, rice vinegar, and arrowroot.
2. Warm 1 tablespoon of the avocado oil in a large skillet over medium-high heat. Add the mushrooms, season with salt, and cook, stirring occasionally, until they release their water 81
and begin to turn golden in spots, 5 to 7 minutes. Add the remaining 1 tablespoon avocado oil and the scallions, bell pepper, and asparagus; season with salt and cook, stirring, until just beginning to get tender, 2 to 3 minutes.
3. Stir in the garlic and ginger; sauté until fragrant, 30 seconds to 1 minute. Add the coconut aminos mixture; cook, stirring constantly, until the sauce thickens and coats the vegetables, about 1 minute. Remove from the heat, drizzle with the sesame oil and sriracha, if using, and serve. (Yield: about 5 cups.)
