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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 4

RECIPE INGREDIENTS

1 bunch asparagus, sliced diagonally

6 1/2 oz baby squash, quartered

1 tablespoon vegetable oil

2 teaspoons sesame oil

2 tablespoons grated fresh ginger

2 garlic cloves, finely chopped

6 1/2 oz button mushrooms (champignons), cut in half

6 1/2 oz sugar snap peas

6 1/2 oz snow peas

4 oz soybean shoots

6 1/2 oz snow pea sprouts

1 tablespoon soy sauce

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DIRECTIONS

Blanch asparagus and squash in boiling water. Refresh under cold water and drain. Heat oils in a large pan or wok. Add ginger and garlic, cook for 30 seconds, then add other vegetables in order given, tossing continuously for 4-5 minutes.

Season with soy sauce and freshly ground black pepper and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: Serves 4

Calories:

185

Sodium:

17mg

Fiber:

Carbohydrates, Total:

20g

Protein:

11g

% Cal. from Fat:

39%

Fat. Total:

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