Aspargus stir fry

Asparagus is in season and ready to rock! Rich in iron, fiber, potassium, and vitamins A and C, not to mention booming with folate at about 60% of your daily recommended intake per 5 oz. serving,  this nutritiously-dense, low-caloric delight makes for the perfect spring time snack.

To celebrate Spring, a recreated a classic stir-fry, but with a Peruvian twist by adding cumin, aji paste, soy sauce, and balsamic vinegar- yum! This dish pairs well with any meat and complex carbohydrate such as quinoa, purple potatoes, or brown rice. Given stir-fry often keeps well; make an extra few servings to save as lunch-time leftovers for up to 5 days.

 

Serves 4

Ingredients: 

1 tablespoon cooking oil

1 bundle of asparagus, cut in 1-inch pieces

2 medium red onions, cut into strips

1 clove garlic, minced

1 tablespoon aji amarillo paste (or mild chili paste)

2 tablespoons balsamic vinegar

3 tablespoons slow-sodium soy sauce

2 teaspoons ground cumin

 

Directions: Heat the oil in a large saute pan or wok over medium-high heat. Once the oil is hot, add the asparagus, onions, garlic, aji, vinegar, soy sauce, and cumin to the pan. Stir to combine and cook for 1 to 2 minutes longer.

 

Aparagus Stir fry

 

 

More Peruvian superfood recipes from Whole Body Reboot are available on Amazon.

ALONE_whole-body-reboot-book

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