by Karin Calloway
A quick stir fry is a colorful and crunchy side dish and this one is packed with flavor. Substitute other vegetables for the sugar snap peas and asparagus. Carrots and broccoli also make a delicious combination.
Sautéed Sugar Snap Peas and Asparagus
Cut off stem ends of the sugar snap peas and leave whole. Place the peas and asparagus in a colander and rinse under cold water. Shake well and drain.
Heat the oils in a wok or large skillet heat oil over medium-high heat. Add garlic, ginger and red onion and sauté until the onion is wilted, about 2 minutes. Add peas and asparagus and toss and cook for 2-4 minutes, depending on how large they are. Do not overcook. Season to taste with salt and pepper and serve immediately.
Makes 8 servings.
East-West Dinner Party
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Vegetables and Sides
Serving lamb in the spring is a culinary tradition that dates back to the time when lamb was not available year-round. Despite the continuous availability of lamb today, the tradition still holds.