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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.


  • 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


  • 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.


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Reviews (2 reviews)

  • brava313 | 09/11/2018

    I made this recipe as written, except that I used macadamia oil instead of peanut oil, and I omitted the cilantro. The oil-vinegar-sesame seed mixture was still very flavorful without the cilantro. The onions skipped the golden stage. They went from white to charred in one minute. I would make this recipe again, except that it didn't win family over to crisp-tender vegetables.

  • 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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