Asian Spring Vegetables
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
tablespoons |
vegetable oil |
|
1 |
clove |
garlic -- minced |
|
1 |
teaspoon |
ginger root -- minced |
|
1 |
pound |
asparagus -- cut into 1-inch pieces |
|
1/2 |
pound |
sugar snap peas -- strings removed |
|
6 |
whole |
scallions -- sliced green and white separate |
|
8 |
ounces |
mushroom caps -- sliced |
|
Sauce |
||
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1 |
tablespoon |
hoisin sauce |
|
1 |
tablespoon |
low sodium soy sauce |
|
1 |
teaspoon |
rice wine vinegar |
|
1 |
teaspoon |
sesame oil |
|
1 |
tablespoon |
brown sugar |
|
1 |
teaspoon |
cornstarch |
| Mix sauce ingredients together. Heat oil in large skillet or wok. Add garlic and ginger and stir fry for 30 seconds. Add peas, white part of scallions, and asparagus and cook for about 3 minutes. Add green part of scallions and mushrooms and cut for about 2 minutes. Push vegetables to the side and add sauce. Heat to boiling. Stir to coat vegetables with sauce. Notes: You can substitute other spring vegetables if you want. Just cook the ones that take longer first. Makes 6 servings. |
| Per Serving: 103 Calories; 6g Fat (47.3% calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 265mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates. |