- 1/4 cup soy sauce
- 2 Tbsp brown sugar
- 1 Tbsp Blackberry Cabaret Vinegar
- 1 tsp sesame oil
- 1 tsp corn starch
- 1 tsp Canola or peanut oil
- 2 shallots, sliced thin
- 1 lb asparagus, trimmed and sliced into 1-inch pieces
- 1 1/2 cup sugar snap peas, stems and strings removed
- 1/4 cup water
- 2 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 1/2 tsp pepper flakes
Whisk together the soy sauce, sherry, brown sugar, rice vinegar, sesame oil, and corn starch. Set near the stove. Prepare all remaining ingredients.
Add the other teaspoon of oil to the pan, and cook the shallots until they have softened, 2 to 3 minutes.
Add the asparagus, cook for another 30 seconds to 1 minute, and then add the sugar snap peas.
Pour half of the water into the pan, and scrape the bottom of the pan to pick up browned bits. You may need to add all of the water, depending on how high the heat and how brown your pan.Sauté the vegetable mixture for another 4 to 6 minutes, until asparagus and peas are bright green but still crunchy.
Add the garlic, ginger, and red pepper flakes and cook for another 30 seconds.
Stir in the sauce. Continue stirring until the sauce has thickened and the vegetables look glazed. Serve immediately with rice, quinoa or other favorite grain.