Sweet and Sour Asparagus Stir-Fry
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Dates may seem like a strange thing to include in a veggie stir-fry, but the little bursts of sweetness add a wonderful depth to this Sweet and Sour Asparagus! Think of them as a stand-in for the brown sugar you might find in a more traditional stir-fry sauce or Asian marinade. You can substitute half a tablespoon of raisins per date if you’d prefer (golden raisins would work too). Whichever route you choose to take, this dish is a wonderful way to get your family to eat their greens!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Sweet and Sour Asparagus Stir-Fry
Ingredients
- 1 bundle asparagus chopped
- 8 ounces mushroom
- 3 tablespoons coconut oil
- 3 tablespoons lemon juice
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper omit for AIP
- 3 pitted dates chopped
- 2 tablespoons coconut aminos
- 1/4 teaspoon fish sauce
Instructions
- Saute the asparagus and mushrooms in the oil over medium heat until thoroughly cooked, about 10-15 minutes.
- Toss with the lemon juice, thyme, rosemary, salt, and pepper.
- Meanwhile, puree the dates, aminos, and fish sauce until smooth. Pour over asparagus and serve.