Sesame Chinese-Style Vegetables

Soy sauce, ginger, and garlic are frequently used in concert to flavor many Chinese dishes. The addition of sesame seeds and toasted sesame oil gives the vegetables a rich flavor boost.

Sesame Chinese-Style Vegetables
4 to 6
4 to 6 side-dish servings
30 mins
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  • 2 tablespoons soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon cooking oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 2 cups broccoli flowerets
  • 12 ounces fresh asparagus, woody ends trimmed, and bias-cut into 1-inch pieces (2 cups)
  • 2 small yellow summer squash, halved lengthwise and sliced 1/4 inch thick (2 cups)
  • 4 ounces fresh mushrooms, sliced (1-1/2 cups)
  • 1 tablespoon sesame seed
  • 2 green onions, sliced (1/4 cup)
For sauce, in a small bowl stir together soy sauce, sugar, and sesame oil. Set aside.
Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add broccoli and asparagus; stir-fry about 4 minutes or until vegetables are crisp-tender. Remove broccoli mixture from the wok.
Add squash, mushrooms, and sesame seed to the hot wok; stir fry for 2 to 3 minutes or until crisp-tender. Return broccoli mixture to the wok. Add green onions.
Pour sauce over vegetables. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately. Makes 4 to 6 side-dish servings.

nutrition information

Per Serving: cal. (kcal) 117, Fat, total (g) 6, sat. fat (g) 1, carb. (g) 14, pro. (g) 6, sodium (mg) 540, Percent Daily Values are based on a 2,000 calorie diet
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