1 package frozen asparagus
3 large carrots
1/4 cup water
1 T grated fresh ginger (can substitute ginger powder)
1 T soy sauce
1 1/2 t sesame oil
1 T sesame seeds, toasted
Cut asparagus into 1-inch pieces. Cut carrots into 1/4-inch slices. Stir-fry carrots in a little olive oil for 4 minutes. Add the asparagus and water and stir and toss to combine. Cover and cook until the vegetables are barely tender, about 2 minutes.
Uncover and add the ginger. Stir-fry until any remaining water evaporates, 1-2 minutes.
Add teh soy sauce, sesame oil, and sesame seeds. Stir-fry to coat the vegetables evenly.
*Recipe from Mayo Clinic Cookbook