- 1/2 cup tamari
- 2 Tablespoons honey or maple syrup
- 1 teaspoons sriracha
- 3 tablespoons water
- 1 Tablespoon cornstarch
- 3 Tablespoons olive oil
- 1/2 yellow onion, sliced thin
- 3 carrots, peeled and sliced
- 1 cup shitake mushrooms, stems removed and sliced
- 1 pound asparagus, ends trimmed and cut into 2-inch pieces
- 1 cup green beans, cut into 2-inch pieces
- 2 cloves garlic, chopped
- 1 teaspoon fresh grated ginger
- 2 (15.5 ounce) cans Michigan White Beans, drained and rinsed, or 3-1/2 cups cooked dried beans
- Cooked brown rice or quinoa for serving
- Combine tamari, honey, sriracha, water and cornstarch in liquid measuring cup. Whisk well.
- Warm olive oil in a large sauté pan. Add the onion and sauté for 3 to 4 minutes, over medium high heat, until onions are translucent and soft. Add carrots, mushrooms, asparagus and greens beans and sauté for 5 to 7 minutes, until vegetables begin to soften.
- Add in the garlic, ginger and white beans and sauté for 4 minutes. Add the sauce and bring to a low boil for 5-10 minutes.
- Serve over cooked rice or quinoa.
Makes 4 servings