Wash and trim the veggies, and then cut on the diagonal into bite-size pieces. If there are any thick green beans or asparagus stalks, you may cut them in half horizontally.
Heat the olive oil in a large skillet or cast iron pan. Add ginger and sauté for 30 seconds. Then add the green beans and spread into an even layer. Sauté, without stirring, for about 3 minutes or until the bottoms of the beans start to brown.
Add asparagus and cook for another minute. Then add the snow or snap peas and sauté 2 minutes more or until all the vegetables are crisp-tender.
Toss with the teriyaki sauce and check for seasoning. Sprinkle lemon zest over the top and garnish with additional lemon slices, if desired.