Stir-fried Sugar Snap Peas

Stir-Fried Sugar Snap Peas - 7g Carbs, 2g Fiber, 3g Sugar

From: The New American Heart Association Cookbook, 7th Edition, 2007 by the American Heart Association. Serves 4 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 entr�es.

3 Tbsp fat-free, low-sodium chicken broth 1 tsp low-salt soy sauce 1/2 tsp cornstarch 1/2 tsp light brown sugar **Note 1/4 tsp toasted sesame oil 1/8 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

In a small bowl, whisk together the broth, soy sauce, cornstarch, brown sugar, sesame oil, and red pepper flakes until the cornstarch is dissolved.

Heat a nonstick wok or medium nonstick skillet over medium heat. Cook the peas and garlic over medium-high heat for 1 to 2 minutes, or until tender-crisp, stirring constantly.

Pour the broth mixture into the wok. Reduce the heat and simmer until thickened.

To serve, sprinkle with the almonds.

Nutrition per Serving: 42 Calories, 1g Total Fat0g Saturated, 0.5g Polyunsaturated, 0.5g Monounsaturated, 0mg Cholesterol, 34mg Sodium, 7g Carbs, 2g Fiber, 3g Sugars, 2g Protein

Dietary Exchange: 1/2 starch

Take care, Gloria
 * Note: Personally I would leave the brown sugar out.

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group