To make this as a side dish use 1 large red pepper sliced into skinny strips and 1 bunch asparagus ( tips only- the rest I plan to freeze and add to soups later.) Blanch both the asparagus tips and red pepper slices for 2 minutes, before transferring them into a skillet. Then continue cooking at medium heat for another 2 minutes. Add the sauce ( see below) and cook at low-medium for another minute. Serve immediately.
This sweet and sour sauce is super easy to make and much better for you than the commercial brands! In a small bowl combine 2 tbsp. soya sauce, 2 tbsp Thai plum sauce ( I like this because it is not so sweet, but you could also use honey or maple syrup) and 1 tsp. rice vinegar.
Who ate it?
Son #1- The red peppers yes, the asparagus no.
Son #2- Wouldn’t even look at it. I tried to tell him it would be fun to eat green spears, but he wasn’t impressed.
I hope your family has better luck, because it’s really pretty delish!
– Mom on a veggie mission