Lemon, White Bean & Asparagus Stir-Fry [WF/GF/DF/V]
Spring shines through in this light-yet-filling vegetarian delight.
Ingredients
1 cup uncooked basmati rice
1 cup vegetable
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
2 teaspoons cornstarch or arrowroot
1 teaspoon wheat-free tamari
1 tablespoon vegetable oil
1 pound asparagus, cut into 1-inch pieces
1 (15-ounce) can white beans, drained, rinsed
2 to 3 cloves garlic, minced
8 green onions, cut into 1-inch pieces
Instructions
Cook rice in 2 cups water until light and fluffy, about 15 minutes. Meanwhile, in a small bowl stir broth, lemon juice, lemon zest, cornstarch and tamari until cornstarch dissolves; set aside. In a wok or large skillet, heat oil over high heat. Add asparagus, beans and garlic; stir-fry until asparagus is crisp-tender, 3 to 4 minutes. Add green onions; stir-fry until slightly wilted, about 1 minute. Reduce heat to medium. Stir sauce mixture again to mix; pour into pan. Cook, stirring, until sauce thickens and turns translucent, about 2 minutes. Serve over hot rice.
Menu Suggestion
All this one-dish meal needs to be complete is a cup of tea and a fortune cookie.