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Think stir fry. Think healthy. Start with fresh asparagus and peppers. And you've got
a power pairing that's light, colorful, and tastefully nutritious. Traditionally a spring
vegetable, asparagus is a popular, year-round source of folic acid that contributes to a
healthy brain and cells that may protect against cell damage that leads to some cancers. It's
also packed with vitamins A, for healthy vision, and K, which assists in blood clotting. Bell
peppers aren't just pretty. They're loaded with essential vitamins like C, which keep
your cells healthy. One cup of chopped bell peppers may deliver up to 50 percent of your
daily need for vitamin A. To make this simple stir fry, you'll need one medium red, yellow,
or orange bell pepper cut into 3/4-inch pieces. One pound fresh asparagus. Two cloves of garlic,
finely chopped. One tablespoon orange juice. One tablespoon reduced-sodium soy sauce. Half
teaspoon ground ginger. One teaspoon canloa oil. Begin by breaking off the tough ends
of the asparagus. And then, cut into one-inch pieces. In a non-stick skillet or wok, heat
the oil and add the asparagus, bell pepper, and garlic. Cook for three to four minutes
or until crisp tender. Blend the orange juice, soy sauce, and ginger in a small bowl. And
then add it to the asparagus mixture. Stir fry for just 15 to 30 seconds or until the
vegetables are coated. It's an asian-inspired stir fry for any day of the week.