Ginger Shiitake and Asparagus Stir-Fry

Gluten-free and nicely spicy

Ingredients

• 2 Tbsp avocado oil
• 1 Tbsp fresh ginger, peeled and minced
• 2 tsp garlic, minced
• 8 oz fresh shiitake mushrooms, stemmed, cut in ¼-inch slices
• 1 ½ lbs asparagus, tough stems removed, tender parts cut in 2-inch pieces
• ½ cup sliced green onions
• 1 Tbsp Sriracha sauce
• 1 Tbsp gluten-free rice vinegar
• 1 Tbsp gluten-free soy sauce
• ¼ tsp salt
• ¼ tsp sugar
• plenty of freshly ground black pepper

Instructions

1. Heat oil in a wok over medium-high heat.
2. Add ginger, garlic and mushrooms, and stir-fry 1 1/2 minutes.
3. Add asparagus and green onions, and stir-fry 1  1/2 minutes.
4. Stir in Sriracha sauce, rice vinegar and soy sauce, and sauté until asparagus is crisp-tender, 1 to 2 minutes.
5. Remove from heat.
6. Season with salt, sugar and pepper, and serve.

Serves 2-4

Adapted from josie a.g. shapiro’s recipe at jweekly.com.