Written by April Ashcroft
The is the perfect recipe for fresh asparagus that is so plentiful this time of year! Feel free to use a traditional soy sauce in the recipe in place of the No-Soy Sauce.
1 recipe No-Soy Sauce
1/2 – 1 cup brown rice, cooked
1 onion, halved then sliced in thin strips
2 T fresh minced ginger
1/2 t red pepper flakes (optional)
3 carrots halved lengthwise and thinly sliced
1 bunch asparagus, ends trimmed and cut in thirds
8 oz. sliced mushrooms, cremini or white button
1 red bell pepper, cut in half, seeded, and sliced
2 cups edamame (green soy beans)
1/4 cup slivered almonds
Sea salt
In a large skillet or wok, sauté onion, ginger, and red pepper flakes in a small amount of No-Soy Sauce for 2 minutes over medium-high heat. Starting with carrots, add vegetables and sauté for 3 minutes before adding the next. Add sauce as needed. Cook until all vegetables are tender. Add soybeans and slivered almonds toward the end of cooking and heat through. All the No-Soy Sauce should be used. Stir in rice and salt to taste.
No-Soy Sauce
This is a perfect alternative to soy sauce for those with soy allergies. This is much less salty than traditional soy sauce so you may need to salt your final dish to taste.
1 cup vegetable broth
1 T balsamic vinegar
1 T molasses
1/4 t powdered ginger
1/4 t onion powder
1/4 t garlic powder
In medium saucepan, bring all ingredients to a slow boil. Turn heat to low and simmer 10 minutes.
