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.


| October 2013


Pick Fresh Cookbook (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.





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