Sundays around here can be a really big deal. We have an amazing farmer’s market downtown every Sunday, all year ’round. We actually have a farmer’s market nearly every day of the week spring-fall in one area of town or another. We are so fortunate to live in a fairy tale land that knows not of outdoor grilling and farmer’s market “seasons”.
So when my friend and I made a date to go to the market and breakfast this past Sunday, I grabbed my canvas bags and hit the ground running! He turned me onto this bakery there that makes pretzel croissants. One word: amazing.
I had previously purchased a crown of broccoli at the local store, and since it is now asparagus season (hands down my favorite veg) I scooped up a fresh bunch at the farmer’s market, with intentions to roast it with my dinners for the week. Except when I went to make a broccoli stir-fry recipe I’d been wanting to try, I realized it called for two pounds of broccoli! That I didn’t have! What was a girl to do?! So I put my noggin to work and realized I had almost two pounds of broccoli AND asparagus…
And now, I share with you, my latest mouth-gasm:
Broccoli & Asparagus Stir-Fry
3/4 lb fresh broccoli
3/4 lb fresh asparagus
1 tbsp cornstarch
1 tsp sugar
pinch of salt
1/2 cup low sodium vegetable broth
2 tbsp low sodium soy sauce
1 clove minced garlic
Cut florets off broccoli stalks. Cut larger florets into bite sized pieces. Snap ends off of asparagus spears. Cut spears into 1 inch pieces. (Dispose of broccoli and asparagus stalks).
Combine cornstarch, sugar, salt, broth and soy sauce, stirring until smooth. Set aside.
Heat wok over medium heat, lightly coating with olive oil. Sauté minced garlic for about 1 minute. Add veggies, stirring constantly for about 2 minutes. Cover and cook additional 2 minutes. Add sauce, stirring constantly for about 3 more minutes until veggies are tender and sauce thickens.
Serve over cooked rice, egg noodles, or quinoa. Add chicken or beef if you wish, but I had this dish over brown rice, and it holds its own.