Asparagus-Snap Pea Stir-Fry

Asparagus-Snap Pea Stir-Fry

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From: Diabetic Living Magazine

Fresh asparagus and sugar snap peas are quickly stir-fried with Asian-style seasonings for a quick and elegant vegetable side dish.

Ingredients 6 servings

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Original recipe yields 6 servings
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


  • Prep

  • Ready In

  1. 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).
  2. 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.
  3. Add soy sauce, rice vinegar, brown sugar, and sesame oil to vegetable mixture; toss to coat. If desired, serve with a slotted spoon.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 86 calories; 4 g fat(0 g sat); 3 g fiber; 10 g carbohydrates; 3 g protein; 60 mcg folate; 0 mg cholesterol; 6 g sugars; 1,511 IU vitamin A; 50 mg vitamin C; 35 mg calcium; 2 mg iron; 188 mg sodium; 271 mg potassium
  • Nutrition Bonus: Vitamin C (83% daily value), Vitamin A (30% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, ½ fat

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