Lemony Sugar Snap Peas
The very essence of summer, emerald-green sugar snap peas are so tender you can eat them pods and all. These lemony sugar snap peas shine in a simple stir-fry accented with shallots and garlic.
Ingredients
750 g sugar snap peas
2 teaspoons extra virgin olive oil
3 shallots, thinly sliced
1 clove garlic, finely chopped
1 tablespoon grated lemon rind
750 g sugar snap peas
2 teaspoons extra virgin olive oil
3 shallots, thinly sliced
1 clove garlic, finely chopped
1 tablespoon grated lemon rind
Directions
cooking time 10 mins
serves 4
- Remove the strings from both sides of the sugar snap peas.
- Heat the oil in a large nonstick frying pan over medium heat. Add the shallots and garlic and cook, stirring, until the shallots are softened, about 3 minutes.
- Add the peas and lemon rind to the pan and cook, stirring, until the sugar snap peas are just tender, about 4 minutes, and serve.
cooking time 10 mins
serves 4
Nutritional information
PER SERVING
100 calories
5 g protein
5 g total fat
0.5 g saturated fat
0 mg cholesterol
8 g total carbohydrate
5 g sugars
4 g fibre
6 mg sodium
Sugar snap peas and other edible-podded peas (such as snow peas) supply three times as much vitamin C as shelled peas.
Source: Cook Smart for a Healthy Heart, Reader's Digest Canada
