Photo of Stir-fried asparagus  and sugar snap peas by WW

Stir-fried asparagus and sugar snap peas

PersonalPoints™ per serving
Total Time
23 min
15 min
8 min
Two of spring's best vegetables come together in a winning recipe. The bright green hue of this side dish will liven up any meal. The quickly stir-fried asparagus and peas get some Asian flare with a teriyaki sauce to coat. The last hit of lemon zest brightens the flavors and adds a hint of contrasting color. Ready in about 20 minutes, you can easily have these any night of the week. Serve alongside any grilled meat, poultry, fish or tofu, or make a rice bowl with your protein and rice for a simple bowl of clean comfort.


Reduced-sodium chicken broth

cup(s), divided

Uncooked sugar snap peas

2 cup(s), trimmed

Uncooked asparagus

2 cup(s), cut in 1 1/2-inch pieces

Garlic clove(s)

2 small clove(s), minced

Ginger root

1 tsp, minced

Lemon zest

2 tsp, freshly grated

Teriyaki sauce

2 tsp

Table salt



  1. 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).
  2. Add 2 more tablespoons of broth, garlic and ginger to skillet; stir-fry 1 minute.
  3. Add lemon zest, teriyaki sauce and salt to skillet; stir-fry 1 minute more. Yields about 1 cup per serving.