Stir-fried asparagus and sugar snap peas
Canned chicken broth
Uncooked sugar snap peas
2 cup(s), trimmed (about 8 ounces)
2 cup(s), cut in 1 1/2-inch pieces
1 tsp(s), minced
1 clove(s), small, minced
1 tsp(s), freshly grated
- Heat 2 tablespoons of broth in a deep skillet or wok. Add sugar snap peas and asparagus. Stir-fry until tender-crisp, about 3 to 5 minutes. (If necessary add 1 to 2 more tablespoons of broth to prevent burning.) Add 2 more tablespoons of broth. Add ginger and garlic and stir-fry 1 minute.
- Add lemon zest, salt and teriyaki sauce. Stir-fry 1 minute more. Yields about 1 cup per serving.