Spicy Snap Peas

• 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

1. In a large nonstick skillet over medium-high heat, cook vegetable oil 30 seconds, or until heated.

2. Add sugar snap peas, thinly sliced shallots and red chili peppers. Cook 4 minutes, or until sugar snap peas are crisp tender stirring constantly.

3. 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.

lunch vegetables side dish low fat low sodium carbs under 5g low cholesterol low calorie spicy snap peas vitamin c stovetop vegetarian vegan anti inflammatory