RCI-VG.004.1354.001
Stir-fried Sugar Snap Peas
Crispy-sweet sugar snap peas with an Asian-style sauce and toasted almonds are a snap to make and a real treat at any meal. Serve with grilled pork or poached fish, as well as with Asian entrées.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- fat-free3 tbsplow-sodium chicken broth
- low-salt soy sauce1 tsp
- ½ tsp
- light brown sugar <ref>Personally I would leave the brown sugar out. Take care½ tspGloria</ref>
- ¼ tsp
- ⅛ tsp
- sugar snap peas (about 1 cup)8 oz
- garlic clove1 mediumminced
- sliced almonds1 tbspdry-roasted
Method
1
Prepare the sugar snap peas by rinsing them under cold water and trimming the stem ends and any tough strings from the pods. Pat them dry thoroughly with a clean kitchen towel.
5 minutes
2
In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to form a smooth slurry, then set aside. Mince the garlic clove finely.
2 minutes
3
Toast the almonds in a dry skillet over medium heat, stirring frequently, until they are golden and fragrant. Remove from heat and set aside.
3 minutes
4
Heat the sesame oil in a large wok or skillet over high heat until it just begins to shimmer. Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant but not browned.
1 minutes
5
Add the sugar snap peas to the wok and stir-fry over high heat, tossing continuously, until they are bright green and just tender-crisp.
3 minutes
6
Pour the cornstarch slurry over the peas and toss everything together quickly, cooking for an additional 30 to 60 seconds until a glossy, light coating forms evenly over the vegetables.
1 minutes
7
Remove the pan from heat, transfer the stir-fried sugar snap peas to a serving dish, and scatter the toasted almonds over the top. Serve immediately while hot and crisp.