1/2eachred and yellow peppers, cut into thin strips
4ozbutton mushrooms, sliced
4ozcanned bamboo shoots, drained
1lbasparagus, trimmed and sliced into 3-inch pieces
1Tbsprice wine vinegar
1/4tspcrushed red pepper flakes
1/2tsptoasted sesame seeds
Whisk the sauce ingredients together in a small bowl and set aside.
In a wok or large skillet, heat the sesame and canola oils over medium high heat.
Sauté the carrots and onions for 2 minutes, and then add
the garlic, ginger and peppers and sauté for another 2 minutes. Add
the mushrooms, bamboo shoots and asparagus and sauté for another
2-3 minutes until the asparagus is just beginning to get tender.
Add sauce, toss well with the vegetables and heat through. Serve warm over steamed rice.
Optional: Add leftover cooked meats, seaweed, tofu or seitan if you like.