Ingredients
¼cupFusia Reduced Sodium Soy Sauce
2tbspSimplyNature Organic Wildflower Honeyor maple syrup
2tsparrowroot starchor corn starch
1tbspfresh gingergrated
1large garlic clovepressed or minced
½tspcrushed red pepper
1tbspSimplyNature Organic Coconut Oilor your cooking oil of choice
1small red onionroot and tip ends removed and cut into ¼-inch thick wedges
3medium carrotspeeled and cut into very thin rounds
pinchsalt
½lbthin asparagustough ends removed and cut into 2-inch long pieces
Preparation
In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended, then set aside.
Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt.
Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes.
Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are tender, for 3 minutes.
Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened, for 30 to 60 seconds.
Remove from heat.
Serve, and enjoy!
