Stir-Fried Asparagus And Carrots

Oxmoor House
4 servings (serving size: 1/2 cup)


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1 teaspoon vegetable oil
2 cups (1 1/2-inch) diagonally cut asparagus
1 cup (1/4-inch) julienne-cut carrot
1/3 cup sliced water chestnuts, drained, rinsed, and halved
2 teaspoons low-sodium soy sauce
1 tablespoon minced fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon sesame oil


Heat oil in a large nonstick skillet over medium-high heat. Add asparagus, carrot, and water chestnuts. Cook 7 minutes or until vegetables are crisp-tender, stirring occasionally.

Add soy sauce and remaining ingredients, stirring well.

Created date

March 2010

Nutritional Information

Calories 65
Fat 2 g
Satfat 0.2 g
Protein 2.3 g
Carbohydrate 11.2 g
Cholesterol 0 mg
Iron 10.3 mg
Sodium 117 mg
Caloriesfromfat 25 %
Fiber 4.1 g
Calcium 24 mg