Created by breezermom on November 3, 2016
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.