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Oxmoor House Photo by: Oxmoor House

Asian Vegetable Stir-Fry

Oxmoor House JANUARY 2002

  • Yield: 4 servings (serving size: 2 cups)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 132
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Protein: 5.5g
  • Carbohydrate: 21.3g
  • Cholesterol: 0mg
  • Iron: 1.5mg
  • Sodium: 432mg
  • Calories from fat: 18%
  • Fiber: 7.5g
  • Calcium: 96mg
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Asian Vegetable Stir-Fry recipe

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