Asian Vegetable Stir-Fry

Oxmoor House
Asian Vegetable Stir-FryRecipe
Oxmoor House
4 servings (serving size: 2 cups)


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2 tablespoons hoisin sauce
1 tablespoon low-sodium soy sauce
1/2 teaspoon cornstarch
1 jalapeño pepper, minced
1 pound asparagus
3 cups sugar snap peas, trimmed
1 1/2 cups red bell pepper strips
1 cup chopped green onions (about 3)
2 teaspoons dark sesame oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon salt
3 garlic cloves, minced
1/4 cup chopped fresh cilantro


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.

Created date

March 2010

Nutritional Information

Calories 132
Fat 2.7 g
Satfat 0.4 g
Protein 5.5 g
Carbohydrate 21.3 g
Cholesterol 0 mg
Iron 1.5 mg
Sodium 432 mg
Caloriesfromfat 18 %
Fiber 7.5 g
Calcium 96 mg