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Ingredients

• 1 cup fresh asparagus
• 1 cup summer squash
• 1 cup green beans
• 1 cup fresh mushrooms
• 1 garlic clove
• 1 pound boneless, skinless chicken breast
• 1 teaspoon crushed ginger
• 2 cups coleslaw mix
• 4 large eggs
• 1/2 teaspoon white pepper
• 1 teaspoon reduced-sodium soy sauce
• 1 teaspoon sesame oil
• 1/2 cup water
• 1 tablespoon cornstarch

Preparation

1. Cut asparagus, squash and green beans into 1″ pieces. Slice mushrooms. Chop garlic. Cut chicken into 1″ pieces.
2. Spray a 12″ nonstick skillet with cooking spray and heat over medium-high heat.
3. In a bowl, mix coleslaw mix, eggs, white pepper and soy sauce.
4. Pour batter into skillet. Cook, covered until set and browned, about 4 minutes. Flip and cook, uncovered about 2 minutes. Keep warm.
5. Spray a large, nonstick skillet or wok with cooking spray and heat over medium-high heat.
6. Add asparagus, squash and green beans and stir-fry about 2 minutes. Add mushrooms and cook another 2 minutes.
7. Add chicken, 1/2 of ginger, 1/2 of garlic and 1/2 of sesame oil and stir-fry until chicken is cooked, about 3 minutes.
8. In a small bowl, mix water, cornstarch, remaining ginger, garlic and oil.  Pour over stir-fry and cook, stirring continuously for 1-2 minutes until slightly thickened.
9. Cut pancake into six wedges, and spoon chicken mixture over each wedge.

Helpful hints

• Sesame oil adds a wonderful flavor.
• One cup egg substitute may be substituted for 4 eggs to lower cholesterol content.