Snow peas aren’t white, so how do they come by their name? It might be because they grow at the end of winter, before the last spring freeze. Even if covered with snow at that time they still grow well. Snow peas cook in a flash, so the wok is ideal to get this legume to the table still crunchy and firm. Stirfry with garlic then top with lightly toasted sesame seeds, and they make a perfect accompaniment to oriental main dishes.
- 1 pound snow peas
- 1 or 2 teaspoons cooking oil (I use Spectrum Organic Asian Stir Fry Oil)
- 2-3 cloves garlic, minced
- Salt and Pepper to taste
- 1 teaspoon sesame seeds, toasted
- Wash peas; trim ends and remove strings. Drain and pat dry.
- Heat wok over medium high heat with oil.
- Add peas and cook 1-2 minutes. Add garlic and cook 1 more minute.
- Season as desired with salt and pepper, and top with sesame seeds. Serve immediately.
|Amount Per Serving||%DV|
|Serving Size 117g|
|Recipe makes 4 servings|
|Calories from Fat 21||30%|
|Total Fat 2.36g||3%|
|Saturated Fat 0.24g||1%|
|Trans Fat 0.04g|
|Total Carbs 8.88g||2%|
|Dietary Fiber 3.7g||12%|