Asparagus Stir-Fry

1. Trim and roughly chop 3/4 lb asparagus. Chop 1 yellow bell pepper and slice 2 oz snow peas. Set aside.
2. Heat 1 1/2 Tbsp grapeseed or canola oil in large skillet or wok over medium-high heat. Add 4 oz sliced mushrooms and cook, stirring, until golden, 4 minutes.
3. Add reserved vegetables and cook, stirring, until tender, about 6 minutes.
4. Drizzle with 3 Tbsp seasoned rice vinegar, 1 1/2 Tbsp reduced-sodium soy sauce, and 2 tsp dark sesame oil. Top with 2 Tbsp chopped cilantro, if desired. Cook 1 minute. Serve over brown rice.
Serves 4
NUTRITION (per serving; stir-fry only) 115 cal, 4 g pro, 10 g carb, 3 g fiber, 7.5 g fat, 1 g sat fat, 427 mg sodium