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- 1 pound asparagus spears
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cooking oil
- 1 medium red onion, cut into thin wedges
- 1 medium red sweet pepper, cut into 1-inch pieces
- 2 cups fresh sugar snap peas or frozen loose-pack sugar snap peas
- 1 tablespoon sesame seeds
- 2 tablespoons 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. Bias-slice asparagus into 2-inch pieces (you should have about 3 cups).
2. In a wok or large skillet cook and stir ginger and garlic in hot oil over medium-high heat for 15 seconds. Add asparagus, onion, and sweet pepper; 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, rice vinegar, brown sugar, and toasted sesame oil; toss to coat. If desired, serve with a slotted spoon.
4. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 106,
- Fat, total (g) 4,
- sat. fat (g) 1,
- carb. (g) 14,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 4,
- vit. A (IU) 875,
- vit. C (mg) 47,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- sodium (mg) 319,
- Potassium (mg) 171,
- calcium (mg) 50,
- iron (mg) 2,
- Vegetables () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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