Sautéed Sugar Snap Peas and AsparagusA 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. |