Rating: 1.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3
  • 4 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
6 mins
total:
26 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • Add soy sauce, rice vinegar, brown sugar, and toasted sesame oil; toss to coat. If desired, serve with a slotted spoon.

  • Makes 6 servings.

Nutrition Facts

106 calories; fat 4g; saturated fat 1g; carbohydrates 14g; mono fat 1g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 4g; vitamin a 874.6IU; vitamin c 47.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 24.2mcg; sodium 319mg; potassium 171mg; calcium 50.5mg; iron 2mg.
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