1 pound asparagus
2 medium-size zucchini (about 10 ounces each)
1 medium-size bunch broccoli
1/2 pound snap peas or Chinese pea pods
1 bunch green onions
Olive or salad oil
3 tablespoons seasoned rice vinegar
1 tablespoon Oriental sesame oil
1/2 teaspoon sugar
1. Hold base of each asparagus stalk firmly and bend stalk; the end will break off at the spot where stalk becomes too tough to eat. Discard tough ends; trim scales if stalks are gritty. Cut asparagus into 2-inch-long pieces.
2. Cut zucchini into 1 1/2-inch chunks. Cut broccoli into 2 1/2-inch-long pieces. Remove stem and strings along both edges of each pea pod. Cut green onions into 1-inch pieces.
3. In 3-quart saucepan over high heat, in 1 inch boiling water, heat broccoli to boiling. Reduce heat to low; cover and simmer 4 to 5 minutes until broccoli is just tender-crisp. Drain.
4. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook zucchini, green onions, and 1/4 teaspoon salt, stirring frequently, until vegetables are golden and tender-crisp; with slotted spoon, remove to bowl.
5. In oil remaining in skillet and 1 tablespoon additional hot olive or salad oil, cook asparagus, snap peas, and 1/4 teaspoon salt, stirring frequently, until vegetables are golden and tender-crisp.
6. In cup, mix rice vinegar, sesame oil, sugar, and 1 teaspoon salt. Add zucchini, green onions, and broccoli to vegetables in skillet; stir in sesame vinaigrette, tossing to coat vegetables well; heat through. Serve vegetables warm. Or cover and refrigerate to serve cold later.
(based on individual servings)
Total Fat: 4 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 335 mg
Carbohydrates: 0 g
Fiber: 0 g
Protein: 0 g
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