Asian Asparagus and Sugar Snap Pea Stir Fry

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Asian Asparagus and Sugar Snap Pea Stir Fry

This side dish is very easy to make and is full of fiber and valuable nutrients. It goes with a variety of main dishes.  I added corn for more colors, but if you are on a low-carb diet, please eliminate it.  You can also add other vegetables, such as onions, mushrooms, and summer squashes.


1 cup asparagus spears, cut into 2-inch pieces
1/2 tsp salt
1/2 Tbsp sesame oil
1 cup sugar snap peas, trimmed
1/4 red pepper, cut into strips
2 Tbsp frozen corn
1/2 Tbsp tamari soy sauce
1/2 Tbsp sake (optional)
Salt and black pepper to taste
1 tsp white sesame seeds


  1. In a small pan, boil water. Add salt and asparagus and cook for 1-3 minutes depending on how thick the asparagus stems are.
  2. Immediately immerse the asparagus in the ice water to stop further cooking and drain.
  3. In a saute pan, heat sesame oil and sauté sugar snap peas and red pepper until the vegetables are tender but still crisp.
  4. Add asparagus, corn (if using), tamari, sake, salt and pepper. Sauté until all the vegetables are heated through.
  5. Transfer to dishes, sprinkle sesame seeds, infuse love and serve!

Servings: 2