Lunchbreak: Spring stir fry with asparagus and oyster mushrooms, prepared by Chef Jason Roberts

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Jason Roberts

www.chefjasonroberts.com

Jason Roberts will be showcasing delicious dishes with Bella Housewares at the 2016 Home + Housewares Show at McCormick Place March 5-8.

*The Home + Housewares Show is closed to the public.*

For more information:

http://www.BellaHousewares.com

http://www.Housewares.org

To purchase a copy of the book:

Good Food Fast! Deliciously Healthy Gluten-Free Meals for People on the Go

Spring Stir Fry with Asparagus and Oyster Mushrooms
Serves 2

Ingredients:
1 cup of cooked long grain rice
1 Tbs vegetable oil
1 clove of garlic, thinly sliced
1/2 tsp chili flakes
2 green onions, finely sliced on the angle
6 spears of asparagus, finely sliced, discarding the tough ends
1 small handful of oyster mushrooms
1/4 cup of frozen peas
1 Tbs tamari  (similar to soy sauce, less gluten)
1 tsp sesame oil
1 fresh chili finely sliced

Directions:
Cook the long grain rice as required and set aside. In a skillet, heat the oil along with the garlic over a medium heat. Once the garlic starts to take on a little color, add in half the green onions along with the chili flakes and cook for 20 – 30 seconds before adding in the mushrooms. Once the mushrooms have somewhat wilted, add in the asparagus and peas along with 2 Tbs of water and saute for a few moments. Add in the rice along with the tamari and sesame.  Continue to heat through, shaking and tossing the pan as you go. Once rice is hot, remove from heat and serve with a little fresh chili and reserved green onions.