You can add marinated, sauteed tofu, fresh or dried mushrooms, or chicken to this recipe to make it heartier.
Remove the zest from 1 tangelo and place in a bowl. Juice the tangelo and add to the bowl along with 2 T. soy sauce. Mince fresh ginger to make 1 T. and add to the sauce.
Heat the sauce in a small pan. Bring to a boil, then lower the heat and simmer until it reduces by half. Remove from heat.
In another small bowl, mix together 3 T. water and 2 t. cornstarch.
Clean 2 leeks and remove the tops, then cut in half top to bottom and then thinly slice them lengthwise.
Trim or “snap” the bottoms off 1 bunch of asparagus. Cut them into 2 inch pieces and then slice the thicker pieces in half so they are roughly the same thickness as the tips.
Stir fry the leeks in 2 T. canola oil, adding a dash of hot pepper flakes if you like. Cook on high heat until the leeks are completely soft.
Add the asparagus and cook for 3-4 minutes. It should turn bright green.
Combine the sauce and the water with cornstarch. Add the wok and cook another 2 minutes. Don’t cook too long or the sauce will become gluey.