Description Edit

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.

Ingredients Edit

Directions Edit

  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.

Notes Edit

  1. Personally I would leave the brown sugar out. Take care, Gloria

Nutritional information Edit

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
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