When Arielle and I arrived at my friend Kelly’s house, we had in hand some asparagus Arielle had cut at Farmer Kim’s farm earlier in the day. It was going to be the star of dinner after our Saturday hike.
I won’t go into detail about the hike other than that we did a lot of climbing and hiking on rocks since we lost the trail about a third of the way up the mountain. It was slow going and a pain in the neck – or as it turned out – calf. We ended the day at Hawk Mountain Sanctuary, where Arielle entertained us with her crane technique 🙂
Hawk Mountain is beautiful and has some great hikes (which we did not do this trip, but have in the past and will again soon!).
When we returned to Kelly’s, I pretty much took over her kitchen to make dinner, I am glad she didn’t seem to mind too much (she did make the rice, so she wasn’t totally kicked out). It was odd cooking in someone else’s house, but it also gave me great pleasure. I am surprised that making food for people has become one of my favorite things to do.
Asparagus, Mushroom and Tomato Stir Fry
1 pound Asparagus (from Farmer Kim)
1 bunch scallions, organic
6 ounces mushrooms (locally grown)
1 cup grape tomatoes
1/2 cup white wine
2 cloves garlic, minced
1 tsp minced ginger
3 to 4 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp canola oil
Break off the woody end of the asparagus, cut the rest into 1 inch pieces. Cut the scallions also into 1 inch pieces. Slice the mushrooms and halve the grape tomatoes.
Mix together the wine, garlic, ginger and soy sauce.
Heat a wok or large saute pan over high heat. Add the oil, then the asparagus and scallions. Stir fry for about 3 minutes.
Add the mushrooms and stir fry about 1 minute.
Stir the cornstarch into the wine-soy sauce mixture. Then add to the asparagus, cook about 30 seconds – 1 minute. Add the tomatoes and stir fry until the tomatoes are heated through.
Serve over rice. Enjoy!