Asian Vegetable Stir Fry
2 tablespoons hoisin sauce
Combine first 4 ingredients in a small bowl; set aside. Snap off tough ends of asparagus; cut into 3-inch pieces, and place in a large bowl. Add peas, bell
Heat oil in a large nonstick skillet over medium-high heat. Add ginger, salt, and garlic; stir-fry 30 seconds. Add vegetable mixture; stir-fry 3 minutes.
Add hoisin sauce mixture; stir-fry 1 to 2 minutes or until thick and vegetables are crisp-tender. Remove from heat, and stir in cilantro.
Per Serving: 116 Calories; 2g Fat (12.6% calories from fat); trace Saturated Fat; 5g Protein; 21g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 412mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Served over 1/2 cup cooked brown rice adds: 109 Calories; 1g Fat (6.7% calories from fat); trace Saturated Fat; 2g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 1/2 Grain(Starch).
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