On The Fridge

For the stir-fry: Wash, peel and cut the carrots and sweet potato into 1/4 -inch sticks. Tear the mushrooms along the gill lines into evenly sized strips, if using. Cut the asparagus into snow pea-size lengths.

Place a wok or large skillet over medium-high heat and heat the oil until it shimmers. Working in batches, if necessary, stir-fry the carrot and sweet potato sticks for 2 minutes, until they have darkened slightly and become fragrant. Add the asparagus and mushrooms, if using, and cook for 2 minutes. Increase the heat to high and add the snow peas and the sauce (and first batch of stir-fried vegetables, if necessary). Cook, stirring constantly, for a minute or two until the sauce comes to a boil and the vegetables are well coated. (At this point, add the shrimp and toss to heat through, if using.) Season with salt and pepper to taste. (Discard the garlic, if desired.) Divide among individual plates and sprinkle with chopped cilantro or parsley. Serve hot.

Per serving: 136 calories, 2 g protein, 26 g carbohydrates, 4 g fat, 0 mg cholesterol, 1 g saturated fat, 135 mg sodium, 3 g dietary fiber

Recipe tested by Bonnie S. Benwick; e-mail questions tofood@washpost.com

-- Bonnie S. Benwick

SO MANY QUESTIONS . . . {vbar}A Further Conversation From Our Weekly Online Chat

Baking disruptions: Years ago, many mothers told their children not to jump on the floor or roughhouse while a cake was baking for fear that it would "fall" (not rise properly), and they warned not to open the oven door until cakes or cookies were at least close to being done because the air would change the texture of the baked goods. These days, you don't hear that. In fact, I'm noticing that cooking/baking instructions tell you to open the oven door to rearrange cakes and/or cookies.

Leigh Lambert: There's some truth to the old warning, says Shirley Corriher, author of "CookWise" (William Morrow, 1997). "This can happen if the cake is fully risen and it hasn't had time to set. If the proteins haven't cooked, jarring or shaking of the cake could cause it to fall," she says, but adds, "it would take a lot."

As for the rotation requirement, Corriher (whose "BakeWise" is due for publication in fall 2007) says she usually bakes cookies one sheet at a time and doesn't turn it. Opening the door to rotate a sheet can cause a 50- to 100-degree drop in temperature within one minute. For those whose ovens have hot spots, Corriher's remedy is to place a pizza stone on the oven rack under the cookie sheet. That will even out the hot spots, obviating the need for sheet rotation, and will keep the heat from dropping as quickly when you do need to open the door.

SHOPPING CART {vbar}Small And Festive

· For party people with an eye on 1600 Pennsylvania Ave.: Cocktail napkins with 19th-century depictions of the White House. Packages of 20, $3.50 to $4.50, include a brief history of the image. Available in the gift shops at the White House Historical Association, 740 Jackson Pl. NW, 202-737-8292, and White House Visitor Center, 1450 Pennsylvania Ave. NW, 202-208-1631.

· For splashy drinks: Adding 24-karat gold leaf to holiday beverages and foods is easier with Angel Tears, tiny water-soluble gelatin capsules in which flakes of the gold are suspended; 2.67 ounces (refrigeration required), sale price $78, available from Beryl's Cake Decorating and Pastry Supplies (mail order and pickup), P.O. Box 1584, Springfield, Va. 22151; 703-256-6951; or order online at http://www.beryls.com.