Stir-fried Sugar Snap Peas

Description
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.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: The New American Heart Association Cookbook, 7th Edition, © 2007 by the American Heart Association.
 * Serves 4

Ingredients

 * 3 tbsp fat-free, low-sodium chicken broth
 * 1 tsp low-salt soy sauce
 * ½ tsp cornstarch
 * ½ tsp light brown sugar
 * ¼ tsp toasted sesame oil
 * ⅛ tsp crushed red pepper flakes (optional)
 * 8 oz sugar snap peas (about 1 cup)
 * 1 medium garlic clove, minced
 * 1 tbsp sliced almonds, dry-roasted

Directions

 * 1) In a small bowl, whisk together the broth, soy sauce, cornstarch, brown sugar, sesame oil, and red pepper flakes until the cornstarch is dissolved.
 * 2) Heat a nonstick wok or medium nonstick skillet over medium heat.
 * 3) Cook the peas and garlic over medium-high heat for 1 to 2 minutes, or until tender-crisp, stirring constantly.
 * 4) Pour the broth mixture into the wok.
 * 5) Reduce the heat and simmer until thickened.
 * 6) To serve, sprinkle with the almonds.

Nutritional information
Per serving:
 * 42 Calories | 1g Total Fat | 0g Saturated | 0.5g Polyunsaturated | 0.5g Monounsaturated | 0mg Cholesterol | 34mg Sodium | 7g Carbs, 2g Fiber | 3g Sugars | 2g Protein
 * Dietary Exchange: ½ starch