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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Stir-Fried Asparagus and sugar snap peas Recipe

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This recipe for Stir-Fried Asparagus and sugar snap peas is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup(s) reduced-sodium vegetable broth, divided
2 cup(s) uncooked sugar snap peas, trimmed
2 cup(s) uncooked asparagus, cut in 1 1/2-inch pieces
2 small clove(s) garlic clove(s), minced
1 tsp ginger root, minced
2 tsp lemon zest, freshly grated
2 tsp teriyaki sauce
1/8 tsp table salt
Directions:
Directions:
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).

Add 2 more tablespoons of broth, garlic and ginger to skillet; stir-fry 1 minute.

Add lemon zest, teriyaki sauce and salt to skillet; stir-fry 1 minute more. Yields about 1 cup per serving.
Number Of Servings:
Number Of Servings:
4

 

 

 

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