Created by: breezermom
Created on November 3, 2016
Categories: Dinner, Side Dishes, Vegetables, Garlic, Peas , Peppers, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Wok/Stir-Fry, Gluten-Free, Kosher, Low Calorie, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian (more)
Stir-Fried Sugar Snap Peas
"Sugar Snap peas are one of my son's favorites, so we like to find new ways to enjoy them."
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Prep Time: 10mPT10M
Cook Time: 10mPT10M
The colors of the veggies are beautiful together. The eyes definitely ate first and were pleased but the taste was just as pleasing. Thank you breezer for sharing. Made it for Went to Market tag game..
- 3/4 pounds snap peas (sugar snap)
- 2 tablespoons oil (vegetable oi)l
- 1 sweet red pepper, cut into julienne strips
- 1 can (8 ounce) sliced water chestnuts (drained)
- 1/2 cup chopped green onions
- 1 clove garlic, crushed
- 1 tablespoon soy sauce (plus)
- 1 teaspoon soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sesame oil (light)
- 1/8 teaspoon ground ginger
- Salt and pepper, to taste
What You Will Need
No special items needed.
Wash peas; trim ends and remove strings. Cook peas in boiling water to cover for 2 minutes or until crisp-tender. Drain; set aside.
Pour vegetable oil around the top of a preheated wok, coating the sides. Heat at medium high (325 degrees) for 2 minutes. Add pepper strips, water chestnuts, green onions, and garlic; stir fry 3 to 4 minutes or until the vegetables are crisp-tender.
Add sugar snap peas, soy sauce, and remaining ingredients. Stir fry 1 minute or until thoroughly heated.
- Serving Size: 1 (113.8 g)
- Calories 38.8
- Total Fat - 0.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 279.1 mg
- Total Carbohydrate - 6 g
- Dietary Fiber - 1.5 g
- Sugars - 1.6 g
- Protein - 2.4 g
- Calcium - 17.2 mg
- Iron - 0.6 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.1 mg