Dinner

Early Spring Veggie Stir-Fry is for Dinner.

Early Spring Veggie Stir-Fry takes 15 minutes to prepare.

Early Spring Veggie Stir-Fry takes 10 minutes to cook.

Early Spring Veggie Stir-Fry makes 2 servings.

The ingredients for Early Spring Veggie Stir-Fry are:

2 Tbsp Toasted Sesame Oil
1-2 cloves garlic, crushed
2 Tbsp sesame seeds
1 cup asparagus, cut in 1 inch segments
1 cup zucchini, cut in bite-sized pieces
1 cup yellow squash, cut in bite-sized pieces
1/4 cup sun-dried tomatoes, sliced in small pieces
1/4 cup lemon juice (or juice of 1 fresh lemon)

Here is how you make Early Spring Veggie Stir-Fry:

Heat oil and crushed garlic in large saute pan, add asparagus and stir-fry for 3-5 minutes. Add sesame seeds, zucchini and yellow squash and stir-fry for another few minutes until squash is just beginning to get soft. Add sun-dried tomatoes and lemon juice. Stir to blend, then remove from heat and enjoy!Serving Size: makes two servings, abt. 1-2 cups eachNumber of Servings: 2Recipe submitted by SparkPeople user TAMARA7567.

The nutritional information for Early Spring Veggie Stir-Fry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 242.4

• Total Fat: 19.0 g
• Cholesterol: 0.0 mg
• Sodium: 148.3 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 5.8 g
• Protein: 5.6 g

The dietary needs meet for Early Spring Veggie Stir-Fry is Low Carb