- 1 1/2 pounds asparagus, trimmed and cut into 2-inch pieces
- 2 teaspoons canola oil
- 1/2 large red bell pepper, cut into strips
- 1 tablespoon chopped fresh ginger
- 1 tablespoon reduced-sodium soy sauce
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- Bring 1/4 inch water to a boil in a large nonstick skillet over high heat. Add the asparagus and return to a boil. Reduce the heat to low, cover, and simmer for 5 minutes, or until tender-crisp. Drain in a colander and cool briefly under cold running water. Wipe the skillet dry with a paper towel.
- Heat the canola oil in the same skillet over high heat. Add the bell pepper and cook, stirring constantly, for 3 minutes, or until tender-crisp. Add the asparagus, ginger, soy sauce, and red-pepper flakes and cook for 2 minutes, or until heated through. Remove from the heat and stir in the sesame oil and sesame seeds.