Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

total:
25 mins
Servings:
6
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • Add soy sauce, vinegar, brown sugar, and sesame oil to vegetable mixture; toss gently to coat. If desired, use a slotted spoon for serving.

Nutrition Facts

83 calories; fat 4g; saturated fat 1g; carbohydrates 10g; mono fat 1g; poly fat 2g; insoluble fiber 2g; sugars 6g; protein 3g; vitamin a 1107IU; vitamin c 37.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 38.9mcg; sodium 196mg; potassium 206mg; calcium 29mg; iron 1.6mg.
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