2 c. peeled & thinly sliced fresh carrots
1/2 lb. fresh green beans, tips removed
1/2 pkg. bean sprouts
1 1/2 tbsp. olive oil
1 1/2 tsp. ground ginger
1/2 c. soy sauce
1/4 c. sherry

Heat oil in a non stick fry pan. Saute carrot and green beans until slightly coated with oil. Add ginger, soy sauce and sherry. Toss until evenly coated. Simmer until vegetables are slightly tender but still crispy. Add bean sprouts, toss about 2 more minutes. Serve immediately. Makes 4 servings.