Thai Stir-Fry with Asparagus, Cashews and Oyster Mushrooms

Dive into the vibrant flavors of Thailand with this Thai Stir-Fry recipe, which features crisp asparagus, crunchy cashews, and earthy oyster mushrooms.

Quick to prepare, it’s ideal for a nourishing weeknight dinner or a special addition to your meal rotation. Whether you are a seasoned cook or trying Thai cuisine for the first time, this stir-fry promises a satisfying experience.

Ingredients:

• 1 T coconut oil
• 1 cup scallions
• 2 T finely chopped gingerroot
• 1 cup oyster mushrooms cut into strips
• 2 T finely chopped lemongrass or 1 T orange zest
• ½ c fresh squeezed orange juice
• ½ c raw cashews
• 2 T gluten-free soy sauce
• 1 Thai chili or jalapeno pepper, finely chopped
• ½ Thai Basil leaves or Fresh Basil
• 1 bunch asparagus

Directions:

Heat oil in a pan and add ginger, lemongrass, cashews, and pepper. Cook until the cashews are golden brown. Set aside. Add asparagus, scallions, and mushrooms and cook until almost tender. Add orange juice and soy sauce and cook down for 1-2 minutes. Add the cashew mixture and top with basil. Serve over brown rice.