Asian Vegetable Stir Fry
Serve with brown rice if desired

Serves 4 - (about 2 cups each)

2 tablespoons hoisin sauce
1 tablespoon light soy sauce
1/2 teaspoon cornstarch
1/2 small polano pepper, minced
1 pound asparagus
3 cups sugar snap peas, trimmed
1 1/2 cups red bell pepper strips
1 cup chopped green onions (white and green)
1 teaspoons sesame oil
2 - 3 teaspoons minced peeled fresh ginger
1/4 teaspoon kosher salt
4 garlic cloves, minced
1/4 cup chopped fresh cilantro
Red pepper flakes to taste (optional)

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
pepper, and onions; set aside.

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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