Stir-Fried Asparagus and Sugar Snap Peas
Fat free reduced sodium vegetable broth
Uncooked sugar snap peas
2 cup(s), trimmed
2 cup(s), cut into 1 1/2-inch pieces
2 medium clove(s), minced
1 tsp, minced peeled fresh
2 tsp, grated
- Heat 3 tablespoons of broth in large deep skillet or wok over high heat. Add sugar snap peas and asparagus; stir-fry until crisp-tender, about 3 minutes, adding 1 tablespoon broth if mixture seems dry.
- Add remaining 2 tablespoons broth, the garlic, and ginger to skillet; stir-fry until fragrant, about 1 minute. Add lemon zest, teriyaki sauce, and salt; stir-fry 1 minute longer.
- Per serving: about 1 cup