Ingredients

• 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

Directions

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