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Oriental Gingered Vegetables
1 cup sliced green beans
1 cup broccoli florets
1 cup thinly sliced carrots
1 cup sliced asparagus
1 cup thinly sliced mushrooms
1/2 cup julienned sweet red peppers
1 tbsp. peeled minced ginger root
1 clove garlic, minced
1 tbsp. canola oil
1 tbsp. low-sodium soy sauce
Steam the beans, broccoli, carrots, and asparagus until crisp-tender,
about 5 minutes. In a large nonstick frying pan over medium-high
heat, saute the mushrooms, peppers, ginger, and garlic in the oil
until light brown, about 3 minutes. Add the steamed vegetables
and soyu sauce. Stir-fry for 1 to 2 minutes.
Serves 4
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Gingered Veggies 02