Photo: Brian Woodcock; Styling: Cindy Barr
Sugar snap peas and snow peas make up Snap Pea Sauté. This quick side dish is finished with rice vinegar and toasted sesame seeds.
Serves 4 (serving size: 1/2 cup)
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1 tablespoon dark sesame oil
1 tablespoon minced peeled fresh ginger
2 cups trimmed sugar snap peas
2 cups trimmed snow peas
1 tablespoon rice vinegar
1 1/2 teaspoons lower-sodium soy sauce
2 teaspoons toasted sesame seeds
Heat a large skillet over medium-high heat. Add sesame oil; swirl to coat. Add ginger to pan; cook 30 seconds, stirring constantly. Add sugar snap peas and snow peas. Stir-fry 2 minutes. Add vinegar and soy sauce to pan; cook 30 seconds. Sprinkle with toasted sesame seeds.
Fat 4.3 g
Satfat 0.6 g
Sodium 70 mg