Asparagus, Pea, & Leek Stir Fry

I wouldn't blame you if you thought that all I eat is bread and chocolate and wash them down with tangelocello and gin.

On occasion, I may actually post about vegetables. For example, carrots.  And zucchini. 

This is one of those occasions. My husband, who eats his vegetables but is not a big fan, said "this is about as good as vegetables get." I'll take this as a compliment.

I found this recipe in Williams-Sonoma Asian Food Made Fast. Based on this recipe, I'm pretty excited about trying other recipes in this book. Oh, and I bought a wok! Any excuse for new kitchen gadgets.

Asparagus, Pea, & Leek Stir Fry

Ingredients

1/2 pound of asparagus, trimmed and sliced into 1 1/2 inch pieces

1/2 pound sugar snap peas, trimmed

5 ounces of frozen petite peas

1/4 C water

1 T hoisin sauce

1 T soy sauce

1 T rice vinegar

1 tsp sesame oil

1/2 tsp cornstarch

2 T vegetable oil

1 leek, white part only, thinly sliced

1 T minced ginger

Directions

1. Bring a large pot of water to a boil and boil the asparagus and sugar snap peas two minutes, adding the frozen peas for the last 10 seconds. Drain the vegetables into a strainer.
2.  Combine the 1/4 C water, hoisin sauce, soy sauce, vinegar, sesame oil. and the cornstarch. Stir to combine, making sure the cornstarch dissolves.
3. Heat a wok on high heat and add one tablespoon of the vegetable oil. When the oil is heated, add the leek and ginger and stir for about two minutes.
4. Add the rest of the oil and stir in the vegetables and stir for about two minutes. 
5. Add the sauce and stir for about one minute, until the sauce thickens.

Enjoy with steamed rice or as a side to an Asian inspired main course.

I am participating in Eating the Alphabet Healthy Recipe Challenge hosted by Brenda of Meal Planning Magic. This month, we are to choose a recipe with a vegetable, fruit, or grain that starts with "A" or "B." If you'd like to participate, click here. My ingredient this month is asparagus.

!-- start LinkyTools script -->