Nutrition per serving may change if servings are adjusted.
1 pound asparagus spears
1 tablespoon vegetable oil
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1 medium red onion, cut into thin wedges
1 medium red sweet pepper, stemmed, seeded, and cut into 1-inch pieces
2 cups fresh sugar snap pea pods or frozen sugar snap pea pods
1 tablespoon sesame seeds
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon packed brown sugar
1 teaspoon toasted sesame oil
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Bias-slice asparagus into 2-inch pieces (you should have about 3 cups).
In a wok or large skillet, heat vegetable oil over medium-high heat. Add ginger and garlic; cook and stir 15 seconds. Add asparagus, onion, and sweet pepper; cook and stir 3 minutes. Add pea pods and sesame seeds; cook and stir 3 to 4 minutes more or until vegetables are crisp-tender.
Add soy sauce, rice vinegar, brown sugar, and sesame oil to vegetable mixture; toss to coat. If desired, serve with a slotted spoon.