Edamame and Aspragus Stir-Fry with Rice (FM)

• 1 pound asparagus, peeled if thick, cut into 2-inch lengths
• Salt
• 3 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 small dried hot red chile (like Thai), or pinch of red chile flakes, or to taste
• 3 cups fresh or frozen edamame, thawed if you have time
• 1 tablespoon soy sauce, or to taste
• 2 cups cooked brown rice
• Chopped scallions, for garnish

Mise en place.

Heat skillet over high heat for 3 to 4 minutes.  Add oil, then the asparagus.  Cook, stirring, for about a minute.

Add aromatics and cook until asparagus is dry and beginning to brown.

Stir in edamame, soy sauce, and a small splash of water.  Cook until asparagus and edamame are tender.

Add rice and fish out chile (I used two since well....  I could've used more.).  Season and garnish with scallions.
A really nice dish as most of these Food Matters recipes seem to produce.  Bittman suggests that quinoa or steel-cut oats would work well in this as well.  The latter intrigues me more.

I was actually planning on cooking Teriyaki Noodles with Asparagus and Edamame, but the index led me astray.