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Sweet and Tangy Vegetable Toss
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1 tablespoon canola oil
2 cloves garlic, minced
1 cup baby carrots
1 cup sugar snap peas
1 cup asparagus (3-inch pieces)
1 cup yellow squash
1/2 cup chopped green onion
1/2 cup chopped sweet red bell pepper
3 tablespoons lime juice
1 tablespoon honey
2 tablespoons soy sauce
Black pepper to taste
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Combine the lime juice, honey, soy sauce and pepper to taste. Set aside.
Heat the oil in a skillet or wok over medium-high heat. Add the garlic and cook, stirring, 30 seconds. Add the carrots, green beans, sugar snap peas, asparagus, yellow
squash, red pepper and green onion. Cook, stirring, four to five minutes. Add the lime juice mixture and cook, stirring, about two minutes more.
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Serve with rice.
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