Thai Vegetables

• 2 cups cut fresh green beans
• 2 cups fresh asparagus, trimmed
• 1 cup sliced fresh mushrooms
• 1 medium sweet red pepper, julienned
• 1 medium carrot, julienned
• 1 tablespoon sesame oil
• 3 green onions, chopped
• 2 garlic cloves, minced
• 1-1/2 teaspoons minced fresh gingerroot
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup roasted peanuts, chopped

1. In a large saucepan, bring 5 cups water to a boil. Add beans and asparagus; cover and cook for 2 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry.
2. In a large skillet or wok, stir-fry the mushrooms, pepper and carrot in oil for 4 minutes. Add the onions, garlic, ginger and pepper flakes; cook until vegetables are crisp-tender.
3. Add beans and asparagus; heat through. Sprinkle with peanuts.

green beans, fresh asparagus, mushrooms, sweet red pepper, carrot, sesame oil, green onions, garlic, fresh gingerroot, red pepper, peanuts

Taken from www.tasteofhome.com/recipes/thai-vegetables/ (may not work)