November 03, 2016
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
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"Sugar Snap peas are one of my son's favorites, so we like to find new ways to enjoy them."
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.
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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.