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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (253g) Recipe makes 2 servings |
||
| Calories 264 | ||
| Calories from Fat 189 | (71%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.1g | 32% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 11.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 0mg | 0% | |
| Sodium 584mg | 24% | |
| Potassium 352mg | 10% | |
| Total Carbohydrate 19.1g | 6% | |
| Dietary Fiber 7.4g | 29% | |
| Sugars 3.6g | ||
| Protein 4.5g | 8% | |
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Sauteed Sugar Snap Peas
By: Kymmarie
Apr 17, 2005
I had these with Miraklegirl's crispy ginger beef and they were a great accompaniment!
SERVES 2 -4
Ingredients
- 1 lb sugar snap pea
- 3 tablespoons vegetable oil
- 1 teaspoon garlic, finely minced
- 1 tablespoon fresh ginger, finely shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
1
String peas by beginning at tip and pulling it down. If peas are very young, you can omit this step. Cut off stem ends and leave whole. Place in colander and rinse under cold water. Shake well and drain.2
In large skillet heat oil. Add garlic and ginger and saute briefly about 30 seconds. Add peas and, over medium high heat, toss and cook for 2-4 minutes, depending how large they are. Do not ovcercook. Add salt and pepper just as they are finished cooking. Serve immediately.
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- Course > Side Dishes
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Featured Reviews for This Recipe
From: evewitch
On May 13, 2008
I thought this turned out pretty well. The preparation was simple, but good. I did overcook my garlic a bit (I used the side burner on my grill, which runs very hot). I didn't string my peas, but trimming the ends seemed to be enough. I seem to have all the other ingredients on hand, so I will probably use this often when the peas are inexpensive.
From: Leslie in Texas
On Feb 28, 2008
Delicious,quick and easy- what more could you want? Served this with Low Fat Oven-Fried Scallops and a rice pilaf. Thanks for posting this, Kymmarie!
From: mama's kitchen
On Sep 23, 2005
These are really good. Added more garlic than listed but we love garlic. Next time I will use less ginger though. Could not get decent sugar snaps here so I used frozen. The taste was good but they did not have the crunch they would have had I used fresh as called for. Thanks for a great recipe!
From: Beautiful BC
On Jul 10, 2007
We liked this recipe quite well. I think next time I'll add a tbsp of soy sauce just for fun. And maybe another time some crumbled feta cheese. I couldn't find nice chubby sugar snaps but the flat ones we had were very crisp and tasty. I used olive oil instead of vegetable oil. This one will be made often, especially in the hot summer months.
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