Asian Vegetable Stir-Fry
The sauce on these vegetables is amazing, and low-calorie, too.Yield: serving size: 2 cups
|2 tablespoons||hoisin sauce|
|1 tablespoon||low-sodium soy sauce|
|1||jalapeño pepper, minced|
|3 cups||sugar snap peas, trimmed|
|1 1/2 cups||red bell pepper strips|
|1 cup||chopped green onion (about 3)|
|2 teaspoons||dark sesame oil|
|2 teaspoons||minced peeled fresh ginger|
|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.