• 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


  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.

Makes 4 servings

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