Sweet and Sour Asparagus Stir-Fry
This post contains affiliate links. For more information, read my privacy policy.
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 AIP can help. With four one-week meal plans designed for lazy days and/or a poorly-stocked kitchen, these simple dishes (including but not limited to salads, wraps, and smoothies) will make sticking to your autoimmune protocol diet during business trips, holiday travel, and times of illness or stress a lot easier! The e-book is now available as a digital download for $9.99.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.
Nutrition
Calories: 183kcal | Carbohydrates: 17g | Protein: 5g | Fat: 12g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 251mg | Potassium: 542mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1200IU | Vitamin C: 22.3mg | Calcium: 170mg | Iron: 8.6mg