Stir-fried asparagus and sugar snap peas
0
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Reduced sodium chicken broth
⅓ cup(s), divided
Sugar snap peas
2 cup(s), whole, trimmed
Asparagus
2 cup(s), cut in 1 1/2-inch pieces
Garlic
2 small clove(s), minced
Fresh ginger
1 tsp, minced
Lemon zest
2 tsp, freshly grated
Teriyaki sauce
2 tsp
Table salt
⅛ tsp
Instructions
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.
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