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Sautéed Sugar Snap Peas & Cucumbers

Ben Fink

Servings: four.

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.


  • 2 Tbs. canola oil
  • 3/4 lb. sugar snap peas, trimmed (see How to string a pea pod)
  • 2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
  • 1 tsp. sugar
  • 1 Tbs. white-wine vinegar
  • 1/4 cup thinly sliced mint leaves
  • 3/4 tsp. salt
  • Freshly ground black pepper to taste

Nutritional Information

  • Calories (kcal) : 140
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 0
  • Sodium (mg): 410
  • Carbohydrates (g): 17
  • Fiber (g): 7
  • Protein (g): 4


  • 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.


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Reviews (1 review)

  • TomInRVA | 04/01/2009

    I prepared this reciped for a dinner party and it was a total hit. A year later and everyone still remembers it and asks for it again.

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