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Spring Vegetable Stir-Fry

Recipe Introduction


Better Homes and Gardens





List of Ingredients



• 1/4 cup orange juice
  
• 1/4 cup water
  
• 2 teaspoons honey
  
• 1 1/2 teaspoons cornstarch
  
• 1/2 teaspoon toasted sesame oil
  
• 1/4 teaspoon salt
  
• 2 cups fresh snow peas, strings removed
  
• nonstick cooking spray
  
• 1 tablespoon grated ginger root
  
• 2 cloves garlic, minced
  
• 2 cups peeled baby carrots, cut in half lenthwise
  
• 1 pound fresh asparagus, bias-cut into 1" pieces
  
• 4 ounces fresh mushrooms, sliced
  
• 2 green onions, sliced
  






Instructions



1. Stir together orange juice, water, honey, cornstarch, sesame oil, and salt in a small bowl. Set aside. Cut any large pea pods in half crosswise; set aside.
   
   
2. Spray a cold wok or a 12" skillet with cooking spray. Preheat over med-high heat. Stir-fry ginger root and garlic for 15 sec. Add carrots; stir-fry 3 min. (If necessary, add 1 to 2 tsp. cooking oil to wok during cooking.) Add asparagus; stir-fry 4 min. more. Add pea pods, mushrooms, and green onion to the hot wok; stir-fry for 2-3 min. or till all vegs. are crisp-tender.
   
   
3. Push vegs from center of the wok. Stir the sauce and add it to the center of the wok. Cook and stir till thickened and bubbly. Stir vegs into sauce to coat. Serve immediately.
   
   
4. 107 cal. 2 grams fat