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.