Ingredients
- 1 Tbsp kuzu
- 1 small package of white mushrooms, sliced
- 1 bunch of shiitake (about 10)
- 1 bunch of asparagus, chopped with the tops set aside
- 1 cup of bean sprouts
- 1″ piece of kombu, soaked and finely chopped
- 1 small red pepper
- 5 scallions, chopped
- 1 small onion, cubed into small pieces
- 3 Tbsp extra virgin olive oil
Preparation
Heat the olive oil in a large skillet. Sauté the onions and pepper in the olive oil. When the onions are golden, add the asparagus stems, but not the tops. Cover and cook for 5 minutes. Then add the scallions, bean sprouts, and asparagus tops. Stir for about a minute. Add the mushrooms and cover for two minutes. In the meantime, dilute the kuzu in 2 tablespoons of cold water. Add the soy sauce to the skillet and stir well. Lastly, add the kuzu to the skillet and stir in until it thickens. Remove from heat and serve.