Asparagus-Snap Pea Stir-Fry

  • 1 pound fresh asparagus spears
  • 1 tablespoon vegetable oil
  • 2 teaspoons 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 tablespoon sesame seeds
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon packed brown sugar
  • 1 teaspoon toasted sesame oil
  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).
  2. 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.
  3. Add soy sauce, vinegar, brown sugar, and sesame oil to vegetable mixture; toss gently to coat. If desired, use a slotted spoon for serving.

Makes 6 Servings