Shanghai-Style Sugar Snap Peas
1 min readShanghainese savory dishes have a penchant for sweetness—the following recipe is almost better than dessert. Snow peas can replace the sugar snap variety, if desired; in this instance, reduce the initial cooking time by about 1 minute.
MAKES 4 TO 6 SERVINGS
1 tablespoon peanut oil
1 pound sugar snap peas, trimmed
1 large clove garlic, finely chopped
2 tablespoons reduced-sodium soy sauce
1 tablespoon plain rice vinegar
1 tablespoon water
1 tablespoon brown sugar
1⁄2 tablespoon toasted (dark) sesame oil
Salt and freshly ground black pepper, to taste
Toasted sesame seeds (optional)
In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the snap peas and cook, stirring, until just softened, about 2 minutes. Add the garlic and cook, stirring constantly, 30 seconds. Reduce the heat to medium and add the remaining ingredients except the optional sesame seeds; cook, stirring, about 2 minutes, or until snap peas are crisp-tender and liquid is slightly reduced. Serve at once, sprinkled with the toasted sesame seeds, if using.
{PER SERVING} Calories 99 • Protein 3g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 13g • Dietary Fiber 4g • Sodium 308mg
