Asparagus Stir-Fry Recipe With Ginger-Scented Corn

With an assortment of fresh garden goods, this Asparagus Stir-Fry Recipe is sure to add a pleasant taste to your next dinner.

Ginger Scented Corn Asparagus

This Asparagus Stir-Fry Recipe With Ginger-Scented Corn features a remarkable assortment of fresh garden goods.

Photo Courtesy Oxmoor House

Content Tools

(Oxmoor House, 2013) offers readers all they need to choose the best produce from any season, whether they shop at the farmer’s market or their local big store. This Asparagus Stir-Fry Recipe With Ginger-Scented Corn, excerpted from "Vegetables," combines a multitude of garden favorites into a colorful mix of flavors.

You can purchase this book from the GRITstore: Cooking Light Pick Fresh Cookbook.

More from Cooking Light Pick Fresh Cookbook

Asparagus Stir-Fry Recipe With Ginger-Scented Corn

Hands-on time: 30 min. Total time: 30 min.

Stir-fries are the perfect opportunity to show off your mélange of garden goods. A colorful mix of fresh corn, sweet red pepper, green asparagus, and sizzling browned tofu makes this an inexpensive, memorable weeknight meal.

4 tablespoons canola oil, divided
10 ounces extra-firm tofu, drained and cut into 3⁄4-inch cubes
2⁄3 cup fresh corn kernels
1tablespoon grated peeled fresh ginger
4 garlic cloves, minced
1 small onion, vertically sliced (about 3⁄4 cup)
1 julienne-cut red bell pepper (about 1 cup)
6 ounces asparagus, steamed and cut into 1-inch pieces (about 2 cups)
1⁄4 cup organic vegetable broth
2 tablespoons lower-sodium soy sauce
3 tablespoons rice wine vinegar
1⁄4 teaspoon crushed red pepper
2 cups hot cooked short-grain rice
2 thinly sliced green onions (about 1⁄4 cup)

Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat.

Add tofu; sauté 10 minutes or until golden brown, stirring frequently.

Remove tofu from pan with a slotted spoon; wipe pan dry with a paper towel.

Heat 2 tablespoons oil in pan; swirl to coat. Add corn and next 4 ingredients (through bell pepper); stir-fry 5 minutes.

Add tofu, asparagus, and next 4 ingredients (through crushed red pepper). Stir-fry 1 minute or until asparagus and tofu are heated.

Place 1⁄2  cup rice on each of 4 plates. Spoon about 1 cup corn mixture over each serving, and top each with 1 tablespoon green onions. Serves 4.

CALORIES 380; FAT 18.8g (sat 1.6g, mono 12.1g, poly 4.6g); PROTEIN 12.2g; CARB 43.8g; FIBER 4g; CHOL 0mg; IRON 4.2mg; SODIUM 421mg; CALC 153mg

Reprinted with permission from Cooking Light Pick Fresh Cookbook, published by Oxmoor House, 2013. Buy this book from our store: Cooking Light Pick Fresh Cookbook.