Thai Vegetables

Name: Thai Vegetables
Ingredients: 2 cups cut fresh green beans; 2 cups fresh asparagus, trimmed; 1 cup sliced fresh mushrooms; 1 medium sweet red pepper, julienned; 1 medium carrot, julienned; 1 tablespoon sesame oil; 3 green onions, chopped; 2 garlic cloves, minced; 1-1/2 teaspoons minced fresh gingerroot; 1/4 teaspoon crushed red pepper flakes; 1/4 cup roasted peanuts, chopped

11 ingredients

3 steps

Ingredients

2 cups cut fresh green beans
2 cups fresh asparagus, trimmed
1 cup sliced fresh mushrooms
1 medium sweet red pepper, julienned
1 medium carrot, julienned
1 tablespoon sesame oil
3 green onions, chopped
2 garlic cloves, minced
1-1/2 teaspoons minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
1/4 cup roasted peanuts, chopped

Directions

1

In a large saucepan, bring 5 cups water to a boil. Add beans and asparagus; cover and cook for 2 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry.
2

In a large skillet or wok, stir-fry the mushrooms, pepper and carrot in oil for 4 minutes. Add the onions, garlic, ginger and pepper flakes; cook until vegetables are crisp-tender.
3

Add beans and asparagus; heat through. Sprinkle with peanuts.