Speedy Veggie Stir-Fry Print Email

1/2 bunch asparagus
3-4 TBS Canola or peanut oil
1 tsp minced garlic
1-2 tsp minced ginger
1 tsp hot chile oil (optional, if you like it spicy)
1 pkg Tony’s Cole Slaw mix
1 pkg Tony’s Squash Stir Fry
8 oz white button mushrooms, shiitake or a combination - sliced
fine sea salt and white pepper to taste

Bring two quarts of salted water to a boil. Trim asparagus, cut on a bias into 2 inch segments and blanch for 1 minutes (they should still be slightly crisp to the bite), shock in ice water to cool quickly.

Heat a large wok or large heavy skillet over high heat. Add 2-3 TBS oil, garlic, ginger and hot chile oil (if using). Take care; the garlic and ginger tend to splatter when they hit the hot oil. Immediately add cole slaw medley and stir-fry for one minute. Add remaining vegetables and continue to stir-fry until crisp / tender (in a very hot pan, this dish can be done in 2-3 minutes, at a sauté it will take longer). Taste and adjust with salt and pepper. Serves 6. - Chef Mick, Tony’s Markets