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
- 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
- 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.
- ↑ Personally I would leave the brown sugar out. Take care, Gloria
Nutritional information Edit
- 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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