1 of 6 photos
| 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% | |
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
- Main Ingredient > Vegetables
- Cuisine > Asian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For 1 or 2
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: tomsawyer
On Jul 8, 2009
A nice easy way to make peas, will definitely use this in the future as well. Thanks!
From: mama smurf
On Apr 11, 2009
Wonderul! I did cut the garlic into bigger pieces and and onions slivered. On the ginger I grated that and added it towards the end of cooking. Served with Jalapeno-Lime Shrimp with Yellow Rice #172472 and Tangy Cucumber Salad #329130. Made for a wonderful dinner. Thank you!
From: Chef #724593
On Aug 28, 2008
I used about 2 teaspoons of garlic and added in 1 onion when I was sauteing them. Loved this simple but tasty dish and so did the family!
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!
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