Ingredients

¼ cup olive oil

1 onion, sliced into crescent moons

2 Tbs. chopped garlic

2 Tbs. minced ginger

2 carrots, cut julienne

2 cups chopped collard greens

2 cups cut Asparagus

1 cup julienne assorted peppers

¼ cup water

2 Tbs Aji Mirin

3 Tbs Tamari (more to taste)

! Tbs dark Toasted Sesame Oil

1 Tsp. hot sesame oil

1 can organic butter beans

2 cups cooked pasta (I used brown rice spaghetti)

¼ cup chopped cilantro

Directions:

1. Chop up collard greens, carrots, onions, & peppers. In a wok or large sauté pan, sauté onions in the olive oil for 5 minutes. Add the ginger and garlic.

2. Snap off bottoms of asparagus spears. Cut Asparagus into 2” pieces on the angle.

3. Add the carrots to the onions and cook for 3 minutes.

4. Add the Collard greens and the water, and sauté until collards are soft.

5. Add the asparagus and peppers, and cook a few minutes. Add the Aji Mirin, and the Tamari, and cook for a few more minutes.

6. Add the beans and the pasta, and mix well until hot.

7. Add the dark sesame oil and the hot sesame oil. Mix well. 

8. Add the cilantro. Taste and adjust the spices and herbs to your liking! Enjoy!