Stir-fried asparagus and sugar snap peas
Reduced-sodium chicken broth
⅓ cup(s), divided
Uncooked sugar snap peas
2 cup(s), trimmed
2 cup(s), cut in 1 1/2-inch pieces
2 small clove(s), minced
1 tsp, minced
2 tsp, freshly grated
- Heat 2 tablespoons of broth in a deep skillet or wok; add sugar snap peas and asparagus. Stir-fry until vegetables are tender-crisp, about 3 to 5 minutes (add 1 to 2 more tablespoons of broth to prevent burning, if necessary).
- Add 2 more tablespoons of broth, garlic and ginger to skillet; stir-fry 1 minute.
- Add lemon zest, teriyaki sauce and salt to skillet; stir-fry 1 minute more. Yields about 1 cup per serving.