1/2 cup uncooked brown rice
1 bunch asparagus, cut into 1-2" pieces
2 tablespoons olive oil
1 tablespoons ginger root, chopped
1/2 cup onion, chopped
2 shallots, chopped
4 carrots, chopped
2-4 cloves garlic, pressed
2 tablespoons cornstarch
2 tablespoons water
3/4 tablespoon Hoisin sauce
1-3/4 tablespoons Braggs Liquid Aminos or soy sauce
salt and pepper to taste
Prepare the rice according the package directions.
Add the asparagus to boiling water for 3 minutes. Drain and cool quickly in cold ice water.
Heat oil in a saucepan. Saute ginger, onion, shallot, asparagus, and carrots for 3 minutes. Add the garlic in the last 30 seconds.
Mix the cornstarch and water in a separate bowl. Then stir in the Hoisin sauce and Bragg's.
Add salt, pepper and the liquid mixture to the saucepan and stir until thickened, about 2-3 minutes.
Serve on top of rice.
Source of Recipe: This is my own recipe.