Recipe: Ginger, and Orange Stir-Fry (with chicken and pasta)

GINGER, AND ORANGE STIR-FRY

8 oz. bowtie pasta (preferably whole wheat)
Nonstick cooking spray
2 to 3 garlic cloves, minced
1 Tbsp. fresh peeled ginger, grated
1 cup chopped green onion
1 1/2 cups sliced mushrooms
1 cup asparagus, cut in 1-inch pieces
1 orange, peeled, seeded and chopped
1 cup cooked lean beef, chicken or turkey, or 2 cups black beans (optional)
1 Tbsp. toasted sesame seeds
FOR THE SAUCE:
2 Tbsp. lite soy sauce
1 Tbsp. sesame oil
1/2 cup orange juice
1 tsp. cornstarch

Cook pasta according to package directions. Rinse with cold water and drain well.

Heat a small, non-stick pan over high heat. Add sesame seeds and stir constantly until seeds turn golden. Immediately transfer seeds to a small dish and cool.

Coat a large non-stick skillet lightly with cooking spray and place over medium heat. Saut garlic and ginger until lightly colored, about 1 minute.

Add onions and mushrooms and saute about 2 minutes more.

Add asparagus, stirring frequently, for 2 minutes. Stir sauce ingredients together in a small bowl and add to skillet. Stir and cook until vegetables are tender and sauce is thick, about 1 to 2 minutes.

Toss pasta and orange pieces in with vegetables. Sprinkle with sesame seeds and serve.

Makes 4 servings, each containing 340 calories and 8 grams of fat
Source: the American Institute for Cancer Research