Spring Vegetable Stir-Fry

Ingredients 1 tablespoon cooking oil, 1 sliced garlic clove, 1 inch finely chopped, pinch ginger root, 4 oz young asparagus, cut approximately into 3 inch pieces, 4 oz baby carrots, 4 oz patty pan squash, 4 oz green beans-topped & tailed, 4 oz sugar snap peas, topped & tailed, 4 oz cherry tomatoes, 8 scallions, trimmed and sliced down the middle. Dressing : fresh juice of 2 limes, 1 tablespoon honey, 1 tablespoon soy sauce, 1 teaspoon Sesame oil. Preparation • After heating the cooking oil in a large frying pan, stir fry the garlic & ginger just for 1 minute. • Then, turning the heat high, pour the carrots, beans and squash, stir fry these for about 3 minutes. • Lastly, add the dressing and fry for 2-3 minutes, till this mixture crispy tender. • Serve hot with brown rice.