Asparagus-Snap Pea Stir-Fry

By tschnet1

Ingredients

• 1 lb fresh asparagus spears
• 1 tbsp vegetable oil
• 2 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 medium red sweet pepper, seeded and cut into 1-inch pieces
• 1 medium red onion, cut into thin wedges
• 2 cups fresh or frozen sugar snap pea pods
• 1 tbsp sesame seeds
• 2 tbsp reduced-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp packed brown sugar
• 1 tsp toasted sesame oil

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut asparagus diagonally into 2-inch pieces (you should have about 3 cups).

Pour vegetable oil into a wok or large skillet; heat wok over medium-high heat. Add ginger and garlic; cook and stir for 15 seconds. Add asparagus, sweet pepper, and red onion; cook and stir for 3 minutes. Add sugar snap peas and sesame seeds; cook and stir for 3 to 4 minutes more or until vegetables are crisp-tender.

Add soy sauce, vinegar, brown sugar, and sesame oil to vegetable mixture; toss gently to coat. If desired, use a slotted spoon for serving.