KUNG PAO BEANS AND VEGGIES

This quick and budget-friendly dish was created on a day when I needed to use up a variety of fresh veggies in the fridge.  When my husband tried it, he said, "You need to post this!"  I had some over grown summer squash, from which I removed the center core and seeds, several green beans, a bit of broccoli, a hot pepper, a couple of large mushrooms, and part of a green pepper.  Any fresh veggies would work, though!

4-5 cups fresh veggies, cut into bite sized pieces

2 teaspoons olive or canola oil

1 15.5-ounce can, drained and rinsed, or 2 cups cooked light red kidney beans

3 tablespoons kung pao sauce or hoisin sauce

3 tablespoons light sesame ginger or ginger dressing (such as Newman's own or Annie's natural)

1/2 teaspoon crushed red pepper (opt.)

In a large skillet or wok, saute veggies in oil until crisp tender.  Stir in remaining ingredients and heat through.  Makes 3-4 servings.