Serves: 4
Total Calories: 209

1 pound fresh asparagus spears, cut into 1-inch pieces, or 1 package (10 ounces) frozen asparagus cuts, thawed and drained
1 pound halibut steak or other lean fish, cut into 1-inch pieces
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
1 teaspoon finely chopped ginger root
1 cup sliced mushrooms (3 ounces) or 1 jar (4 1/2 ounces) sliced mushrooms, drained
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
1 medium tomato, cut into thin wedges

Spray nonstick wok or 10-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add asparagus stir-fry 2 minutes. Add fish, onion, garlic and gingerroot stir-fry 2 to 3 minutes or until fish flakes with fork. Carefully stir in remaining ingredients. Cook until mixture is heated through and fish flakes easily with fork. Serve with additional reduced-sodium soy sauce if desired.
1 Serving: Calories 135 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 50mg Sodium 380mg Carbohydrate 10g (Dietary Fiber 2g) Protein 21g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 209
Calories from Fat: 0

More Recipes from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook:
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