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Asparagus-Pepper Stir-Fry

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  • Prep 25 min
  • Total 25 min
  • Servings 4
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This colorful vegetable stir-fry is high in vitamins A and C, and it's so easy to make.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 1 lb fresh asparagus spears
  • 1 teaspoon canola oil
  • 1 medium red, yellow or orange bell pepper, cut into 3/4-inch pieces
  • 2 cloves garlic, finely chopped
  • 1 tablespoon orange juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon ground ginger

Steps

  • 1
    Break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
  • 2
    In 10-inch nonstick skillet or wok, heat oil over medium heat. Add asparagus, bell pepper and garlic; cook 3 to 4 minutes or until crisp-tender, stirring constantly.
  • 3
    In small bowl, mix orange juice, soy sauce and ginger until blended; stir into asparagus mixture. Cook and stir 15 to 30 seconds or until vegetables are coated.

Nutrition

40 Calories, 1 1/2g Total Fat, 2g Protein, 6g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
40
Calories from Fat
10
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
135mg
6%
Potassium
210mg
6%
Total Carbohydrate
6g
2%
Dietary Fiber
2g
8%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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