Sesame Sugar Snap Peas

Oxmoor House
6 (3/4-cup) servings.


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Vegetable cooking spray
1 teaspoon dark sesame oil
2 (8-ounce) packages frozen Sugar Snap peas
1 (8-ounce) can sliced water chestnuts, drained
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
1 tablespoon peeled, chopped gingerroot
2 teaspoons cornstarch


Prep: 15 Minutes

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add peas and water chestnuts; saute 4 to 5 minutes or until peas are crisp-tender.

Combine soy sauce and remaining 3 ingredients, stirring until smooth. Add to vegetable mixture. Bring to a boil, and cook, stirring constantly, 2 minutes or until thickened and bubbly.

Created date

August 2009

Nutritional Information

Calories 90
Caloriesfromfat 11 %
Fat 1.1 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.4 g
Carbohydrate 16.7 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 268 mg
Calcium 0.0 mg