24 asparagus, cut into 1/2 inch pieces
6 large carrots, cut into 1/4 inch slices
1/4 cup water
1 Tbsp. grated fresh ginger
1 Tbsp. reduced sodium soy sauce
1 1/2 tsp. sesame oil
1 Tbsp. sesame seeds, toasted
Coat a nonstick wok or skillet with cooking spray and place over high heat. Add the carrots and stir fry for 4 minutes. Add the asparagus and water and stir to combine. Cover and cook until barely tender, about 2 minutes. Uncover and add the ginger. Stir fry until water is evaporated. Add remaining ingredients and toss well to serve.