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Stir fry eggplant pieces in the olive oil preferably in a non-stick pan until softened (about 5 minutes). If using a standard pan more oil may be needed. Gently poach zucchini and leek slices in orange juice for 5 minutes. Drain. Blanch asparagus and sugar snap peas (or snow peas) by plunging in boiling water for 30 seconds and immediately transferring to cold water to retain colour. Cut flesh from tomato and dice finely. Make dressing by mixing lime (or lemon juice), sesame oil and chilli sauce. Toss all ingredients together and serve. *Sprinkle with salt. Allow to stand for at least 30 minutes. Wash and drain. Dry on paper towel. Leftover potential: Keeps a day in the refrigerator. Per serving: 166 Calories (kcal); 5g Total Fat; (24% calories from fat); 5g Protein; 28g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 14 (93%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 25.8mg||1 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.2g|
|Protein 0.2g||0 %|
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Calories per serving: 15
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