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Recipe

Stir-Fried Snap Peas and Red Peppers

Scott Phillips

Servings: 4

This quick, colorful side dish makes a perfect weeknight pairing for Maple-Rosemary Salmon Skewers.

Ingredients

  • 1/2 medium sweet onion, cut into 1/2-inch pieces
  • 8 oz. snap peas on the diagonal, trimmed and sliced on the diagonal into 1-inch pieces (2-1/2 cups)
  • 1 large red bell pepper, cut into 1/2-inch pieces
  • 2 tsp. peanut oil
  • 1 Tbs. thinly sliced cilantro
  • 2 tsp. seasoned rice vinegar
  • 1 tsp. Asian sesame oil
  • 1 tsp. toasted sesame seeds

Nutritional Information

      Calories (kcal) : 80
      Fat Calories (kcal): 35
      Fat (g): 4
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 0
      Sodium (mg): 210
      Carbohydrates (g): 8
      Fiber (g): 3
      Protein (g): 2

Preparation

  • Heat the peanut oil in a wok or 12-inch skillet over high heat until shimmering hot. Spread the onions out in the pan and cook, undisturbed, until golden, about 2 minutes.
  • Add the snap peas and bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes.
  • Toss with the cilantro, vinegar, sesame oil, sesame seeds, and 3/4 tsp. salt.

Reviews

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Reviews

  • TinaE | 09/17/2014

    I used regular rice vinegar because that's all I had on hand and skipped the sesame seeds because I didn't want to buy those just for this recipe. With that said, we really enjoyed this side. Very fresh, very tasty.

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