2 tablespoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon toasted sesame oil
1 tablespoon cooking oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced
2 cups broccoli flowerets
12 ounces fresh asparagus, woody ends trimmed, and bias-cut into 1-inch pieces (2 cups)
2 small yellow summer squash, halved lengthwise and sliced 1/4 inch thick (2 cups)
4 ounces fresh mushrooms, sliced (1-1/2 cups)
1 tablespoon sesame seed
2 green onions, sliced (1/4 cup)
1. For sauce, in a small bowl stir together soy sauce, sugar, and sesame oil. Set aside.
2. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add broccoli and asparagus; stir-fry about 4 minutes or until vegetables are crisp-tender. Remove broccoli mixture from the wok.
3. Add squash, mushrooms, and sesame seed to the hot wok; stir fry for 2 to 3 minutes or until crisp-tender. Return broccoli mixture to the wok. Add green onions.
4. Pour sauce over vegetables. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately.