WW PointsPlus Value - 1

Serves - 4

Prep Time - 15 min

Cook Time - 8 min

1/3 Cup reduced sodium chicken broth, divided
2 cups uncooked sugar snap peas, trimmed
2 cups uncooked asparagus, cut in 1 1/2 inch pieces
2 cloves small garlic cloves, minced
1 tsp ginger root, minced
2 tsp lemon zest, freshly grated
2 tsp soy sauce
1/8 tsp table salt

1/3 Cup reduced sodium chicken broth, divided 2 cup s uncooked sugar snap peas, trimmed 2 cup s uncooked asparagus, cut in 1 1/2 inch pieces 2 cloves small garlic cloves, minced 1 tsp ginger root, minced 2 tsp lemon zest, freshly grated 2 tsp soy sauce 1/8 tsp table salt

Heat 2 tablespoons of broth in a deep skillet or wok; add sugar snap peas and asparagus. Stir-fry until vegetables are tender-crisp, about 3 to 5 minutes (add 1 or 2 more tablespoons of broth to prevent burning, if necessary).

Add 2 more tablespoons of broth, garlic and ginger to skillet; stir-fry 1 minute.

Add lemon zest, soy sauce and salt to skillet, stir-fry 1 minute more. Yields about 1 cup per serving.