Spicy Snap Peas
By Debe Pendice
Ingredients
-
2 Tablespoons vegetable oil, like wesson
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1/2 poulds sugar snap peas, trimmed
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1 shallot, peeled and thinly sliced(1/4 cup)
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1 red chili pepper, cut into 1/4" thick rounds
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1 lemon, zested and juiced
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2 Tablespoons chopped fresh mint
In a large nonstick skillet over medium-high heat, cook vegetable oil 30 seconds, or until heated.
Add sugar snap peas, thinly sliced shallots and red chili peppers. Cook 4 minutes, or until sugar snap peas are crisp tender stirring constantly.
Stir in 1 Tablespoon lemon juice, 2 teaspoon lemon zest and chopped mint. Season with salt and ground black pepper, if desired. Arrange vegetables on serving platter.
Nutritional Facts
- Servings
- 6
- Per Serving
- Calories
- 62
- Protein
- 1 g
- Carbohydrates
- 4 g
- Fiber
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
- Fat
- 5 g (sat 0 g
- trans 0g)
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2 replies
Putting that extra zip with a dish such as this is going to make it taste so new and refreshing. A great way to spice up peas!
this would go good with lamb chops will try when i am going to have them