
- 1 cup sugar snap peas
- 1 bunch asparagus, halved
- 1 tsp olive oil
- 1 tsp sesame seed oil
- 2 tsp balsamic vinegar
- 3 tsp light soy sauce
- 1 tbsp minced ginger
- 1 clove garlic, minced
- 2 tsp sesame seeds
Stir-fry the peas and asparagus in the olive oil for 5-7 minutes , add the ginger, garlic, soy sauce, sesame seed oil, and balsamic vinegar and cook for 2 more minutes. Toss with sesame seeds & serve.