On The Fridge

For the stir-fry:

2 medium carrots

1 large sweet potato

1 cup oyster mushrooms (optional)

6 slender asparagus spears, tough ends trimmed

1 tablespoon peanut oil

15 to 20 snow peas, strings trimmed

8 ounces cooked shrimp, thawed (optional)

Salt

Freshly ground black pepper

1/2 cup coarsely chopped cilantro leaves or parsley

For the sauce: Combine the ingredients in a small bowl and set aside.