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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: 10m

Cook Time: 10m

   

Servings: 6  

 
 
  • 5.0000

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..

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 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.
  How to Make
 
 

Step 1

Wash peas; trim ends and remove strings. Cook peas in boiling water to cover for 2 minutes or until crisp-tender. Drain; set aside.

Step 2

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.

Step 3

Add sugar snap peas, soy sauce, and remaining ingredients. Stir fry 1 minute or until thoroughly heated.

  Nutritional Facts
 
 
  • 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
  Reviews
 
 
1 review

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.

 

Review by ForeverMama