Serves 3 as main dish
- 1 lb asparagus (usually the amount banded together in grocery)
- 10 mini carrots (or two medium sized regular carrots)
- 1 can chick peas (with juice)
- 1 tsp. cornstarch
- 4 tbs. cold water
- 1 1/2 tablespoon olive oil
Cut off approximately the bottom third of the asparagus stalks (starting where is starts to get woody) and discard. Chop remaining asparagus into 1 1/2 inch lengths.
Cut carrots diagonally into 1/2 inch widths.
In a wok add olive oil, heat to medium and add carrots, and stir fry for a minute, stirring so as not to burn. Add asparagus and fry a minute, stirring. Add chick peas and juice from can. Let steam about 4-5 minutes or until carrots are cooked but still slightly crisp and asparagus is soft but not mushy.
In a cup, blend cold water into cornstarch until smooth. Add to the wok and increase heat so that juice from the chick peas thickens to form a sauce. Add salt and pepper to taste and serve with rice.
Yellow Mustard Seed Rice
In a 3-4 cup microwave dish add one cup basmati or jasmine rice with two cups hot water. MIcrowave on high for 10 minutes. (Brown rice is nice too, but needs to cook for almost twice as long.) You can also pan cook the rice on the stove.
In a fry pan or wok put 1 tbs. olive oil or ghee. Add I tbs. brown mustard seeds. When seeds begin to pop add 1/2 tsp. turmeric and cooked rice. Stir fry the rice. When it has browned a little sprinkle 1 tbs. of lemon juice over the rice and mix it in. Salt to taste
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