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Stir-Fried Snap Peas and Red Peppers


Serves 4

  • by from Fine Cooking
    Issue 131

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

  • 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

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.

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

Photo: Scott Phillips

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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