Spring Vegetables Stir Fry

I wish I lived somewhere we could enjoy the flavors of garden fresh vegetables all year long. Of course you can get some of these all year in the grocery store but sometimes they're so expensive and not so tasty. I'd picked up bok choy and asparagus at the farmer's market and was searching for bok choy and asaparagus recipes. I found Emeril's recipe for Aspargus and Bok Choy Stir Fry. His recipe is a full meal, I adapted it to be a side and added onions and peas. This recipe is fabulous. The mirin adds a nice slightly sweet flavor to the sauce.

Spring Vegetable Stir Fry

Loosely adapted from Emeril Lagasse

1/4 cup chicken stock
2 tablespoons mirin
1 teaspoon honey
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
1 tablespoon sesame oil
1/2 pound baby bok choy, trimmed and julienned
1/2 pound asparagus, trimmed and cut into 1-inch pieces
4 small Spring onions, sliced
1/4 pound of snow peas

Directions
In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth. Set aside. Place a wok over medium heat. Add the sesame oil and when hot, add the vegetables and stir-fry until crisp-tender, about 2 - 3 minutes. Add the stock mixture to the vegetables and stir to coat.

Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 3 to 5 minutes.