12ozasparagus trimmed & sliced in half on the diagonal
8ozcremini mushroomssliced
2teaspoonfresh thyme leaves
1 large red bell peppercored, seeded and sliced into ½ inch strips
½cupcherry tomatoeshalved
Instructions
Sauce
Whisk all sauce ingredients in a bowl, or put them in a jar with a lid and shake*
Stir Fry
Heat a wok or large skillet over high heat.
Add 1 tablespoon of the peanut oil, heating until just beginning to smoke
Add the mushrooms and thyme and stir fry until tender and browned about 2-3 minutes. Transfer mushrooms to a plate.
Add the remaining tablespoon of oil & heat, spreading around the pan.
In batches, add the meat, spreading pieces out.
Sear the meat for 30 seconds, turn and sear 30 seconds more. Transfer to the plate with the mushrooms
Add asparagus and red pepper to the pan and stir fry 1 minute
Add 1 tablespoon water to the pan and cook until the water evaporates
Add the sauce to the pan along with the meat and mushrooms
Cook, stirring just until the sauce starts to thicken, about 1 minute
Transfer to a platter, stir in cherry tomatoes and serve immediately
Notes
This recipe is gluten-free. If gluten is not an issue for you, feel free to use regular soy sauce.Shaking the sauce ingredients in a jar is an easy way to dissolve the cornstarch.Cremini mushrooms are simply brown mushrooms. Any variety of mushrooms can be used hereTo trim asparagus, gently bend each spear until it snaps. Discard the woody pieces or save them for stock.Keep in mind that the sauce will thicken as it cools