Fresh Vegetable Stir-Fry
Be sure not to overcook the asparagus in this dish. It should retain a little crunch. Fresh green peas or cooked and shelled edamame would be good additions. Brown rice vinegar tastes slightly sweet and smoky — look for it in the international sections of supermarkets or at Asian markets.
Ingredients
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½ cup lime juice
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½ teaspoon brown rice vinegar
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1 teaspoon coconut-sriracha sauce*
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¼ teaspoon sugar
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1 pound chicken breast, sliced into thin strips
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Vegetable oil
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1 medium onion, sliced
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1 cup thinly sliced carrots
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2 cups asparagus in 1-inch pieces(about half of an average bunch)
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2 cloves garlic, chopped
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3 green onions, chopped
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2 tablespoons roasted peanuts
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Cooked rice noodles, egg noodles or rice for serving (optional)
Directions
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In a small bowl, stir together the first four ingredients and a large pinch of salt until the sugar is dissolved. Add the chicken and toss to coat. Let the chicken marinate for 20–30 minutes.
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In a large frying pan or wok on medium-high, heat a couple tablespoons of vegetable oil. Add the onions and carrots, and a pinch of salt. Stir-fry until the vegetables begin to soften.
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Remove the chicken from the marinade (discard the marinade; do not use). Add the chicken to the pan. Stir-fry until the chicken is nearly cooked through. Depending on the size of the strips, this may take only a few minutes.
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When the chicken is almost cooked through, add the asparagus, garlic and green onions. Stir-fry until the asparagus turns bright green; don’t let it get limp. Top with the peanuts and serve with noodles or rice, if desired.
*I used Marion’s Kitchen Coconut Sriracha Sauce, but if you can’t find it, here’s a substitute: mix a few dashes of sriracha or Tabasco with 1 teaspoon plain, unsweetened coconut milk (not canned). Taste and add more hot sauce if desired.
Recipe courtesy of
Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.Share this recipe
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