Stir-Fried Asparagus and Sugar Snap Peas-Serves 4 (1 Point)

1/3 cup(s) canned chicken broth, divided
2 cup(s) uncooked sugar snap peas, trimmed
2 cup(s) uncooked asparagus, cut in 1 1/2-inch pieces
2 clove(s) (small) garlic clove(s), minced
1 tsp ginger root, minced
2 tsp lemon zest, freshly grated
2 tsp teriyaki sauce
1/8 tsp table salt

Instructions
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 to 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, teriyaki sauce and salt to skillet; stir-fry 1 minute more. Yields about 1 cup per serving.