Stir Fry Asian Vegetables
Prep Time: 5 minutes
Cooking Time: 5 minutes
These cook quickly and provide a variety of vitamins and antioxidants.
1/2 pound snow peas
1 pepper(s), bell, red, yellow, or green
10 ounces baby corn
2 teaspoons garlic, bottled minced
2 teaspoons sesame oil, dark
1/2 pound asparagus
Peel the carrots and slice thinly at an angle. Remove the tough ends from the asparagus and cut into 2 inch pieces at an angle. Trim the ends from the snow peas. Cut the red pepper in half and remove the core and the seeds. Slice the pepper into one inch squares. Cut the corn into 1 inch pieces. Slice and cut into 1 inch squares. Heat a large skillet over medium high heat. Add the sesame oil and the garlic and stir, cook for about 30 seconds. Add the carrots, peppers and asparagus. Stir and cook for about 2 minutes. Add the corn and the snow peas and stir. Cook for 1 minute. Serve.
Per Serving About: 110 calories, 2.5 g fat, 0 g saturated fat, 4 g protein, 17 g carbohydrates, 4 g dietary fiber, 25 mg sodium; WW Points Plus value 3