Here is the recipe (the Mayo Clinic cookbook states 15 minutes prep, and 10 minutes cooking time):
Things you need
- 24 asparagus spears
- 6 large carrots
- 1/4 cup ( 2 fl oz / 60 ml ) water
- 1 tablespoon of grated fresh ginger
- 1 tablespoon reduced-sodium soy sauce
- 1.5 teaspoons sesame oil
- 1 tablespoon sesame seeds (or more if you love them like I do!)
What to do:
- Cut the asparagus into approximately 1/2 inch long spears. Carefully cut the carrots into approximately 1/4 inch slices
- Coat a pan with non-stick spray and put over high heat.
- Add carrots and stir-fry for about 4 minutes
- Add the asparagus and water and stir with the carrots.
- Cover and cook until the vegetables are just starting to become tender, ~2 minutes
- Uncover, then add ginger, and cook until the water evaporates
- Add the soy sauce, sesame oil and sesame seeds
- Mix so that all the vegetables are covered evenly
- Divide into six 65 calorie (1 WW point) servings and enjoy!
Here is the calorie information per serving (the whole recipe serves 6):
Total Fat: 2g
Dietary Fiber: 3g
Weight Watchers (WW) Points: Just 1!
Although this is an obvious choice for a side dish, I've actually eaten it for lunch (it carries easily to work) and even as my entire dinner on occasion. I like the dish so much that I don't mind eating a larger portion.
Picture and recipe are both from the Mayo Clinic Williams-Sonoma Cookbook