Spicy Peanut Asparagus Plus Soft Mutton Soup

These two dishes went very well together because they are both pretty easy to throw together.  The asparagus was some of the best that I have ever tasted, and I would make it over and over again.  Five million times.  Not really, but it was still one of those quick dishes that are nice to take advantage of asparagus season.  The soup was not exactly what I had hoped but it was good in its own right.  If nothing esle, I always love the mutton.  I thing that my beans and pasta were a bit over cooked, but the soup still tasted amazing.  It had spinach, too, which I had been craving for quite some time now.

Simple Peanut Chili Asparagus

Serves 3

Adapted from Chinese and Thai 400

Juice of 1 lemon

1 tsp chili sauce, or to taste
2 tsp corn starch
2 tbsp vegetarian oyster sauce
2 tbsp soy sauce
2 tsp agave nectar
2 cloves garlic, pressed
1 tbsp grated ginger
Scant 1 lb asparagus, trimmed
2 tbsp chopped peanuts
Mix together the lemon through agave in a small bowl. Set aside.
Heat a wok over medium heat, and add some water. Stir fry the garlic and ginger for a couple seconds and then add the asparagus. Stir fry for another 3 minutes and add the sauce. Cook until asparagus is done, about another minute. Remove from heat and stir in the peanuts. Serve.

Pasta, Bean and Mutton Soup

Serves 8

Adapted from 330 Vegetarian Recipes

1 onion, chopped
4 cloves garlic, pressed
3 carrots, coined
3 cups cabbage, chopped
5 cups water
1 tbsp vegetarian chicken bullion
1 cube vegetable bullion
4 yukon gold potatoes
1 tbsp ground cumin
1 tbsp ground coriander
1 1/2 cups white beans, cooked
1 1/2 cups pervuano beans, cooked
1 cup soy milk mixed with 2 tbsp corn starch
1 1/2 bunches spinach, stemmed
2 cups dried penne pasta, cooked
4-5 cups vegetarian mutton, chopped
Salt and pepper, to taste

Heat a large Dutch oven over medium high heat with a bit of water.  Saute the onion and carrot for a minute and add the garlic.  Saute for 2 minutes more and then add the cabbage.  Saute until tender, about 4 minutes.  Add the remianing ingredients though coriander, bring to a boil, and simmer for 30 minutes, covered.  Add the beans and corn starch mixture, cook for 5 more minutes, and add the spinach, pasta, and mutton.  Serve with salt and pepper.

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