Stir-Fried Sugar Snap Peas
Recipe: #25155
November 03, 2016
Categories: Side Dishes, Garlic, Peas, Peppers, Asian, Wok/Stir-Fry, Gluten-Free, Kosher, Low Calorie, Low Carbohydrate, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"Sugar Snap peas are one of my son's favorites, so we like to find new ways to enjoy them."
Original is 6 servings
Ingredients
Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.
3 Reviews
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