Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 3
Recipe by Oxmoor House January 2002

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Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

132 calories; fat 2.7g; saturated fat 0.4g; protein 5.5g; carbohydrates 21.3g; cholesterol 0mg; iron 1.5mg; sodium 432mg; calories from fat 18%; fiber 7.5g; calcium 96mg.
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