Brussels Sprouts, Asparagus & Bell Pepper Medley


1 lb Brussels sprout
1 lb asparagus (thin stalks)
1 red bell pepper
1 teaspoon garlic (chopped)
2 tablespoons olive oil
1⁄4 teaspoon seasoning salt
1 cup water
1⁄4 cup hoisin sauce
1 teaspoon sweet chili sauce

Clean and remove hard ends from Brussels Sprouts.
Clean and remove stem and seeds from bell pepper.
Clean and remove woody sections of asparagus.
Course chop Brussels sprouts, asparagus and bell pepper.
Heat oil in nonstick wok over medium heat and saute garlic for one minute stirring frequently.
Add sprouts, bell pepper, asparagus and salt stirring frequently. Cook 5 minutes.
Add water and cook an additional 5 minutes or until vegetables are tender.
Stir in Hoison sauce and sweet chili sauce, give a quick stir to mix thoroughly, then remove wok from heat. Serve and enjoy!


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