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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Add some zip to a meal with this spicy vegetable dish. A contrast of crispy and tender vegetables in a spicy sauce over rich and creamy coconut rice. You won't believe it's low in calories! Melody Savage, Lawrence, Kansas Ingredients:
2 cups cut fresh green beans |
2 cups fresh asparagus, trimmed |
1 cup sliced fresh mushrooms |
1 medium sweet red pepper, julienned |
1 medium carrot, julienned |
1 tablespoon sesame oil |
3 green onions, chopped |
2 garlic cloves, minced |
1-1/2 teaspoons minced fresh gingerroot |
1/4 teaspoon crushed red pepper flakes |
1/4 cup roasted peanuts, chopped |
Directions:
1. In a large saucepan, bring 5 cups water to a boil. Add beans and asparagus; cover and cook for 2 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry.
2. In a large skillet or wok, stir-fry the mushrooms, pepper and carrot in oil for 4 minutes. Add the onions, garlic, ginger and pepper flakes; cook until vegetables are crisp-tender.
3. Add beans and asparagus; heat through. Sprinkle with peanuts. Yield: 8 servings.
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