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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons hoisin sauce |
1 tablespoon low-sodium soy sauce |
1/2 teaspoon cornstarch |
1 jalapeño pepper, minced |
1 pound asparagus |
3 cups sugar snap peas, trimmed |
1 1/2 cups red bell pepper strips |
1 cup chopped green onions (about 3) |
2 teaspoons dark sesame oil |
2 teaspoons minced peeled fresh ginger |
1/4 teaspoon salt |
3 garlic cloves, minced |
1/4 cup chopped fresh cilantro |
Directions:
1. Combine first 4 ingredients in a small bowl; set aside. Snap off tough ends of asparagus; cut into 3-inch pieces, and place in a large bowl. Add peas, bell pepper, and onions; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add ginger, salt, and garlic; stir-fry 30 seconds. Add vegetable mixture; stir-fry 3 minutes.
3. Add hoisin sauce mixture; stir-fry 1 to 2 minutes or until thick and vegetables are crisp-tender. Remove from heat, and stir in cilantro.
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