0

Stir-Fried Asparagus and Sugar Snap Peas

Total Time
17 min
Prep
12 min
Cook
5 min
Serves
4
Difficulty
Easy
Ingredients

fat free reduced sodium vegetable broth

5 Tbsp

uncooked sugar snap peas

2 cup(s), trimmed

uncooked asparagus

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

garlic clove(s)

2 medium clove(s), minced

ginger root

1 tsp, minced peeled fresh

lemon zest

2 tsp, grated

teriyaki sauce

2 tsp

table salt

tsp

Instructions

  1. 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.
  2. 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.
  3. Per serving: about 1 cup
Notes
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.

A happier, healthier you starts here