Pacific Northwest Stir Fried Asparagus Sugar Snap Peas
Bright, fresh, and packed with flavor, this Pacific Northwest Stir Fried Asparagus and Sugar Snap Peas recipe is a celebration of crisp spring vegetables and bold Asian-inspired flavors. Perfectly tender asparagus and sweet sugar snap peas are stir-fried with fragrant garlic and ginger, then tossed in a savory-sweet sauce featuring soy sauce, sesame oil, honey, and a tangy touch of rice vinegar. A sprinkle of toasted sesame seeds adds texture and nuttiness to this vibrant dish. Ready in just 20 minutes, this easy vegetable stir-fry makes an ideal side dish or a light, wholesome meal when served over steamed rice. Perfect for weeknight cooking, it’s a delicious way to showcase seasonal produce with minimal effort!
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Recipe Information
Ingredients
- 300 grams asparagus
- 200 grams sugar snap peas
- 3 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1 pinch red pepper flakes
- 1 tablespoon toasted sesame seeds
- 2 tablespoons vegetable oil
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
Wash and trim the woody ends off the asparagus. Cut the asparagus into 2-inch pieces.
Rinse the sugar snap peas and remove any tough strings along the seams.
Mince the garlic and finely grate the ginger.
In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, and red pepper flakes. Set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and allow it to heat until shimmering.
Add the minced garlic and grated ginger to the skillet. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
Add the asparagus to the skillet and stir-fry for 2-3 minutes, allowing it to become slightly tender but still crisp.
Stir in the sugar snap peas and continue to stir-fry for another 2-3 minutes until the vegetables are bright green and cooked to your desired tenderness.
Pour the sauce into the skillet and toss to evenly coat the vegetables. Cook for 1-2 minutes until the sauce is heated through and slightly thickened.
Season with a pinch of salt and ground black pepper if desired.
Transfer the stir-fry to a serving dish and sprinkle with toasted sesame seeds as a garnish.
Serve immediately as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 21.2 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 826 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
