This is a great weeknight dish that can be used with any protein source (chicken, tofu, shrimp). I made this for a family event, so used chicken, but when I try it again I will probably use tempeh. The combination of coconut and lime, and sweet with salty is so good. This also heats up great the next day as a leftover. Enjoy!
Protein of choice
1 shallot, finely chopped
5-6 cloves garlic, minced
2 thumb-size pieces ginger, thinly sliced
5-6 shiitake mushrooms, sliced
1 bunch asparagus, chopped
1 red or orange pepper, de-seeded and sliced into thin strips
2 tablespoons wok oil (or coconut oil)
2/3 cup coconut milk
2-1/2 tablespoon fish sauce
3-1/2 tablespoons freshly squeezed lime juice
1-1/2 tablespoons tamari
2-1/2 teaspoons brown sugar
Combine all sauce ingredients together in a bowl and stir well to dissolve sugar. Add more of any ingredient to adjust the taste to your needs. Place protein of choice in a bowl and pour 1/4 cup sauce over to coat. Set aside.
Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add shallots, garlic, and ginger. Stir fry until fragrant, 1-2 minutes. Add protein with marinade. Stir fry 5-6 minutes until meat is cooked or tofu heated through. Add more of the sauce as you cook, keeping the dish moist. Add the mushrooms, asparagus, pepper and enough sauce to just cover ingredients. Simmer 3-5 minutes, or until the vegetables have turned bright in color but still retain some crispiness. Reduce heat to low and adjust taste as needed.
Serve over brown jasmine rice.
Recipe by Michelle