Once you have the vegetables prepped, this recipe takes less than 10 minutes to cook
Soak 1 bunch of Asparagus, then spin dry and trim off the bases. Cut into bite-sized pieces. Alternately, you can use half a bunch of Asparagus and 1 C. trimmed Snap Peas.
Trim 1 stem of Green Garlic and then dice it to make 1/2 C. (You can save the uncut part for another use).
Soak 4 C. spinach leaves, then spin dry.
Shell English Peas to make 1 full Cup.
Mince fresh ginger to make 2 T.
Heat 2 T. safflower oil in a wok until very hot, then add the garlic and ginger. Stir fry for 1 minute, then add the Asparagus and continue to stir-fry for another 2 minutes. Add 1 t. soy sauce or Thai fish sauce.
Add the peas (English and/or Snap) and stir-fry for another 1 minute.
Add the Spinach leaves and stir fry for an additional minute. Add another 1 t. soy or fish sauce, turn off the heat, and stir to combine. Cover for a minute or two to let everything steam, but don’t leave the cover on any longer. Season with salt and pepper.
Serve with rice.