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Ingredients

• 1/2 lb. asparagus, ends trimmed, spears cut into bite-size pieces
• 1/2 lb. sugar snap peas, trimmed
• 1 cup frozen petite peas
• 1/4 cup water
• 1 Tbs. hoisin sauce
• 1 Tbs. soy sauce
• 1 Tbs. rice vinegar
• 1 tsp. Asian sesame oil
• 1/2 tsp. cornstarch
• 2 Tbs. corn or peanut oil
• 1 leek, white part only, halved, rinsed and thinly sliced
• 1 Tbs. minced fresh ginger
• Steamed rice for serving

Description

To Remove The Tough, Woody Ends Of The Asparagus, Grasp Each Spear Near The Cut End With Both Hands And Bend It Until It Snaps. It Will Break Naturally At The Point Where The Fibrous, Inedible Portion Starts. Use A Sharp Paring Knife To Cut The Spears In

Williams-Sonoma