Ingredients

The following ingredients have 1 Servings
  • 0.333 cup(s) Reduced-sodium chicken broth divided
  • 2 cup(s) Uncooked sugar snap peas trimmed
  • 2 cup(s) Uncooked asparagus cut in 1 1/2-inch pieces
  • 2 small clove(s) Garlic minced
  • 1 tsp Ginger root minced
  • 2 tsp Lemon zest freshly grated
  • 2 tsp Teriyaki sauce
  • 0.125 tsp Table salt

Instruction

  • Heat 2 tablespoons of broth in a deep skillet or wok; add sugar snap peas and asparagus. Stir-fry until vegetables are tender-crisp, about 3 to 5 minutes (add 1 to 2 more tablespoons of broth to prevent burning, if necessary).
  • Add 2 more tablespoons of broth, garlic and ginger to skillet; stir-fry 1 minute.
  • Add lemon zest, teriyaki sauce and salt to skillet; stir-fry 1 minute more. Yields about 1 cup per serving.