Rate this recipe
0/5
(0 Votes)
Ingredients
- 1/3 c. reduced sodium chicken broth
- 2 c. sugar snap peas, trimmed
- 2 c. asparagus, cut into 1 1/2" pieces
- 2 cloves garlic, minced
- 1 t. ginger root, minced
- 2 t. lemon juice
- 1 T. Hoisin sauce
- 1/8 t. salt
Details
Servings 4
Cooking time 25mins
Preparation
Step 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 5 minutes. Add 1 to 2 more tablespoons of broth to prevent burning, if necessary.
Add 2 more tablespoons of broth, garlic and ginger to skillet; stir-fry 1 minute.
Add lemon juice, Hoisin sauce and salt to skillet; stir-fry 2 minutes more.
You'll also love
- Weight Watchers No Fat Carrot... 0/5 (0 Votes)
- Honey Garlic Dijon Pork Tenderloin... 5/5 (1 Votes)
- Creamy Italian asparagus 0/5 (0 Votes)
- Pan Seared Sea Bass with Asparagus... 0/5 (0 Votes)
- Stuffed/Baked Bell Peppers with... 0/5 (0 Votes)
- Spaghetti Squash Salad with... 4/5 (1 Votes)
- Salmon with Sugar Snap Peas and... 0/5 (0 Votes)
Review this recipe