Ingredients

The following ingredients have 4 Servings
  • 1/2 cup low sodium vegetable broth
  • 2 tablespoons Tamari sauce (or soy sauce)
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon fresh grated ginger
  • 4 cloves garlic (minced)
  • 2 teaspoons cornstarch
  • 1 tablespoon olive oil
  • 1 large bunch of asparagus (ends trimmed, cut into 2-inch pieces)
  • 2 cups sugar snap peas
  • 4 green onions (cut into 2-inch pieces)
  • 1 8 oz can water chestnuts, drained
  • Salt and black pepper (to taste)
  • Quinoa or rice (for serving, optional)

Instruction

  • First, make the Lemon Ginger sauce. In a small bowl, whisk together broth, Tamari , water, sesame oil, lemon juice, ginger, and garlic. Whisk in the cornstarch, making sure there are no lumps.
  • In a large skillet or wok, heat the olive oil over high heat. Add in the asparagus, peas, green onions, and water chestnuts. Pour the sauce over the vegetables and stir fry until the vegetables are tender, but still crisp, about 5 minutes. Season with salt and black pepper, to taste. The sauce will thicken as the stir fry cools.
  • Serve the stir fry over quinoa or rice, if desired.