- 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
Asparagus is available pencil (thin), regular, and jumbo. To store it for several days, trim the ends and stand the stalks in about 1 inch of water in a large measuring cup or jar, then loosely cover with a plastic bag and refrigerate.