Usually served raw for their crispness, cucumbers are wonderful when quickly cooked. In this recipe, the cucumbers absorb much of the dressing, making them even more juicy with lots of flavor. Serve this vegetable side dish with grilled chicken breasts and warm pita bread.
In a large skillet over high heat, heat the oil. Add the snap peas, lower the heat to medium high, and sauté the peas until barely tender, about 3 min. Add the cucumbers and sugar and continue cooking, stirring often, until the vegetables are tender but haven't lost their color, 3 to 4 minutes. Remove from the heat and add the vinegar, mint, salt, and pepper. Toss to combine and serve warm.
nutrition information (per serving):
7, Fat Calories
60, Saturated Fat
4, Monounsaturated Fat
17, Polyunsaturated Fat
Photo: Ben Fink