Stir-Fried Asparagus and Sugar Snap Peas
- Total Time
- 0:23
- Prep
- 0:15
- Cook
- 0:08
- Serves
- 4
- Difficulty
- Easy
The bright green hue of this side dish will liven up any meal. It’s perfect with grilled meat, poultry, fish or tofu.
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reduced-sodium chicken broth⅓ cup(s), divided
-
uncooked sugar snap peas2 cup(s), trimmed
-
uncooked asparagus2 cup(s), cut in 1 1/2-inch pieces
-
garlic clove(s)2 small clove(s), minced
-
ginger root1 tsp, minced
-
lemon zest2 tsp, freshly grated
-
teriyaki sauce2 tsp
-
table salt⅛ tsp
- 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.