This dish is filled with the fresh fragrant flavors of lemongrass and cilantro, and loaded with edamame, asparagus, carrots, cashews, and other goodies. It’s seasoned with a luscious sauce made with vegan oyster sauce, rice vinegar, and sambal oelek, a paste of ground hot chiles. Even though it’s a long list of ingredients, it goes together quickly – —the hardest thing about this stir-fry is not eating the whole thing yourself in one sitting.
Course
Main Course
Cuisine
Asian
Yields4servings
AuthorRobin Robertson
Ingredients
1/4cupsoy sauce
1/4cupwater
2tablespoonsvegan oyster sauce
2tablespoonsrice vinegar
1teaspoonsambal oelek (ground fresh chili paste)
1teaspoonground coriander
1teaspoonnatural sugar
1tablespoonneutral vegetable oil
1medium yellow onion, halved lengthwise, then thinly sliced
3clovesgarlic cloves, minced
2fresh lemongrass stalks, tender inner white bulb only, minced
1teaspoongrated fresh ginger
12ouncesthin asparagus, trimmed, and cut diagonally into 1 1/2-inch pieces
1red bell pepper, seeded and cut into julienne strips
1cupsteamed fresh or frozen shelled edamame
2medium-size carrots, coarsely shredded
1/2cupchopped fresh cilantro or basil
1/4cuptoasted cashews
3 to 4cupsfreshly cooked long-grain ricefor serving
Instructions
In a small bowl, combine the soy sauce, water, oyster sauce, vinegar, sambal oelek, coriander, and sugar. Stir to mix well. Set aside.
Heat the oil in a large wok or large skillet over high heat. Add the onion, garlic, lemongrass, and ginger, and stir-fry for 30 seconds. Add the asparagus, bell pepper, edamame, and carrots. Stir-fry for 3 minutes, then stir in the reserved sauce and bring to a boil. Lower the heat to a simmer and cook for about 3 minutes to reduce the sauce a little. Stir in the cilantro and cashews. Taste and adjust the seasonings if needed. Serve hot with rice.
Recipe Notes
Note: Vegan oyster sauce is sold at Asian markets –— it is labeled as “vegetarian” oyster sauce. If unavailable, look for mushroom soy sauce. If you can’t find either, you can omit it and just add a little extra of your regular soy sauce, as needed.