by Grace Young
I wish there was something more to say about this dish, but there isn't other than it was quick, easy, and delicious, as most of Grace's recipes are.
kinpira peeler, for julienning the carrots, but I felt they needed be the same consistency as the asparagus (personal preference) so I julienned them the old-fashioned way - with a knife.
One of the rules of the Wok Wednesdays group is we are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 223 in Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find at your local library. I highly recommend purchasing the book - you won't be disappointed.