Seasonal Vegetable & Michigan Bean Stir Fry

INGREDIENTS

• 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

DIRECTIONS

1. Combine tamari, honey, sriracha, water and cornstarch in liquid measuring cup.  Whisk well.  
2. 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.  
3. 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.
4. Serve over cooked rice or quinoa.