Ginger Scented Corn Asparagus Stir Fry

This tundra-like weather has me craving the spice of ginger and the comfort of grain bowls. Triple down on Locavorious products with this gingery stir fry! It features asparagus, sweet corn, and sweet peppers.

Note: This is a big batch recipe, so you can easily use entire bags/containers of our product. Get out your big wok and get excited for leftovers!


Ginger-Scented Corn and Asparagus Stir Fry
serves 6-8 | adapted from

4 c cooked white/basmati/brown rice (chef’s choice!)

1/2 c vegetable broth

1/4 c soy sauce or tamari

1/3 c rice wine vinegar

1/2 t crushed red pepper

1/2 c cooking oil, divided

20 oz extra firm tofu, cut in 3/4″ cubes

15 oz. (one container) Locavorious frozen sweet corn

2 T fresh ginger, grated

8 garlic cloves, minced

2 small or 1 large onion, sliced (~1 1/2 c)

12 oz. (one bag) Locavorious frozen sweet peppers

12 oz. (one bag) Locavorious frozen asparagus

1/2 c scallions, thinly sliced


Cook rice separately, per instructions.

In medium bowl, whisk together vegetable broth, soy sauce, vinegar, and crushed red pepper. Set this sauce aside.

Cook tofu separately first. Over medium-high, heat 1/4 c oil in a large wok. Swirl to coat sides. (Depending on how large your wok is, you might need to do this in two batches, using 2 T oil each time.) Add tofu and saute until golden brown, about 10 minutes. Rotate tofu, as needed, to brown all sides. Remove tofu with a slotted spoon or tongs and set aside. Wipe pan dry with paper towel.

Add remaining 1/4 c oil to wok. Once heated, add corn, ginger, garlic, onion, and sweet peppers. Saute for 5-8 minutes. Add asparagus, and reserved tofu and sauce. Saute for 1-2 minute, until heated through. Plate rice. Top with stir fry. Finish with scallions.

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