Asparagus: Stir-Fried or use Pea Pods | Sugar Snap Peas
Source: South Beach Recipe
Phase 1
Ingredients
- 1-1/2 lb. fresh asparagus (or fresh pea pods)
- 3 Tbls. butter (1-2 Tbls oil is using pea pods)
- 1 t. chicken bouillon granules or from jar (1/2 t. for pea pods)
- 1/8 t. celery salt
- 1/8 t. pepper
- 1/2 t. garlic, minced
- 1 t. Kikkoman low-sodium soy sauce
Instructions
Asparagus: Cut each asparagus stalk up to the tough root. Discard the ends. Slice the remaining stalks in 1-1/2 inch lengths.
Melt butter; add bouillon, celery salt, pepper, salt and garlic.
Pea Pods: Snip off the ends, rinse and pat dry.
Heat 1-2 tablespoons olive oil and only 1/2 t. chicken bouillon along with garlic, pepper and celery salt.
Add asparagus or pea pods and toss to coat. Cover and cook 2 minutes over med-high heat; stir occasionally.
Stir in soy sauce and serve immediately.