Sautéed Sugar Snap Peas and Asparagus

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 
  • 1 pound sugar snap peas, cleaned
  • 1 bunch asparagus, washed, trimmed and cut on the diagonal into 2-inch pieces
  • 1 tablespoon vegetable oil
  • 2 tablespoons sesame oil 
  • 1 teaspoon finely minced garlic
  • 1 tablespoon fresh ginger, finely shredded
  • 1/3 cup very thinly sliced red onion, about 1/3 of a large onion
  • Sea salt and freshly ground black pepper, to taste

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.
Sautéed Sugar Snap Peas and Asparagus

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