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Stir-Fried Asparagus and Sugar Snap Peas

0
Points®
Total Time
17 min
Prep
12 min
Cook
5 min
Serves
4
Difficulty
Easy

Ingredients

Low sodium vegetable broth

5 Tbsp

Sugar snap peas

2 cup(s), whole, trimmed

Asparagus

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

Garlic

2 clove(s), minced

Fresh ginger

1 tsp, minced peeled fresh

Lemon zest

2 tsp, grated

Teriyaki sauce

2 tsp

Table salt

⅛ 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.

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