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Side Dish
Asian
2 - 4 servings
5 minutes
20 minutes
2 tablespoons cooking oil
2 cloves organic garlic, sliced
1 red jalapeno pepper, sliced
6 stalks organic asparagus, cut diagonally into 1 inch lengths
1/2 cup jicama, diced
1/2 cup baby corn, drained
1/2 cup Lotus Root or Waterchestnuts, peeled and sliced
1/4 pound Sno Peas or Sugar Snap Peas, strings removed
1/2 cup soup broth
1 tablespoon soy sauce
1 teaspoon cornstarch dissolved in 2 tablespoons water
Place a wok over medium-high heat until hot.
Add oil, swirling to coat sides.
Add garlic and pepper; cook stirring, until fragrant, and about 10 seconds.
Add asparagus, jicama, baby corn, lotus root, and sno peas; stir - fry for 3 minutes.
Add broth and soy sauce and bring to a boil.
Add cornstarch solution and cook, stiring, until sauce boils and thickens.
