RECIPE: Asian-Style Asparagus

Asian Style Asparagus

1 TBSP reduced sodium soy sauce
2 tsp rice wine vinegar
1/2 tsp toasted sesame oil
1/2 tsp chopped fresh ginger
1 garlic clove, minced
1/8 tsp crushed red pepper flakes
1 1/4 pounds thin asparagus spears, ends trimmed

Combine soy sauce, vinegar oil, ginger, garlic and red pepper flakes in a small bowl.  Stir well to blend. Set aside.  Place a large skillet coated with cooking spray over medium high heat.  Add the asparagus.  Cover and cook, shaking the pan frequently to turn the asparagus, for 4 - 5 minutes, or until crisp tender and lightly charred.  Add the reserved soy mixture.  Cook, shaking the pan, for 1 minute, or until the liquid is reduced to a glaze.

PER SERVING
Calories 40
Fat 2 g
Sat fat 0 g
Protein 3 g
Carb 6 g
Fiber 3 g
Caldium 36 mg
Sodium 135 mg

RECIPE: Sesame Spinach

SESAME SPINACH
Serves 4

1 tsp sesame seeds
2 tsp canola oil
2 small garlic clove, minced
1 pound baby spinach leaves
2 TBSP wate
1 1/2 tsp reduced-sodium soy sauce

Place the sesame seeds in a skillet.  Cook over medium high heat, stirring frequently, for 2 minutes, or until golden.  Remove to a bowl.  Return the skillet to medium high heat. Add the oil and garlic.  Cook for 30 seconds, or until fragrant.  Add the spinach, water, and soy sauce to the pan.  Toss with tongs. Cover for 1 minute, or until the spinach wilts.  Sprinkle with the sesame seeds.

PER SERVING:
Calories 75
Fat 3 g
Sat Fat 0 g
Protein 3 g
Carbohydrates 12 g
Fiber 5 g
Calcium 88 mg
Sodium 256 mg