2 Tablespoons vegetable oil, like wesson
1/2 poulds sugar snap peas, trimmed
1 shallot, peeled and thinly sliced(1/4 cup)
1 red chili pepper, cut into 1/4" thick rounds
1 lemon, zested and juiced
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.
- Per Serving
- 1 g
- 4 g
- 1 g
- 0 mg
- 3 mg
- 5 g (sat 0 g
- trans 0g)