28 Asparagus Spears,
8 Large Carrots,
1 Tablespoon Olive Oil 1-2 Pinch of Red Pepper Flakes 1 Tablespoon Sesame Seeds 3/4 Cups Fresh Squeezed Orange Juice 2 Teaspoons Freshly Grated Orange Peel 3 Tablespoons Soy Sauce 1 Tablespoon Corn Starch 1 Tablespoon Freshly Grated Ginger
Stir orange juice, soy sauce and cornstarch in a 1-cup measure until cornstarch dissolves. Mix in orange peel. Set aside. Rinse and dry the asparagus & carrots. Cut the asparagus into approximately 1-1/2-inch spears. Cut the carrots into approximately 1/4-inch thick slices. Coat a non-stick deep frying pan with 1 tablespoon olive oil and put over med-high heat. Add Sesame Seeds and Red Pepper Flakes to pan, stirring to toast for about 1 minute. Add carrots and stir-fry for about 4 minutes. Add the asparagus and stir-fry for another 3 minutes. Add the juice mixture, stirring to coat all vegetables, and cook for another 2 minutes.