RecipeSesame-Chili Sugar Snaps
- Calories: 80
- Protein: 4 g
- Total Fat: 1 g
- Unsaturated Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 12 g
- Dietary Fiber: 3 g
- Total Sugar: 7 g
- Natural Sugar: 4 g
- Added Sugar: 3 g
- Sodium: 330 mg
You don’t need to head to a fancy restaurant and spend loads of money to enjoy this tasty app. You can whip one up in your own kitchen in just about 10 minutes with a dash of effort and a few key ingredients. It truly is a snap to make (haha!), and I guarantee everyone will devour them.
- Prep time
- Total Time
- • 1 pound raw sugar snap peas
- • 2 tablespoons reduced-sodium soy sauce
- • 2 teaspoons chili sauce
- • ¼ teaspoon minced garlic
- • 2 teaspoons honey
- • 1 teaspoon sesame oil
- • ¼ to ½ cup chopped scallions
- • Kosher salt to taste
- • Toasted sesame seeds, optional
Liberally coat a large skillet with nonstick olive oil spray (or add 1 tablespoon extra-virgin olive oil) and warm over medium-high heat. Add sugar snap peas and let sit, undisturbed, for 1 to 2 minutes in hot skillet. Toss veggies and continue to cook for another 3 to 4 minutes to soften and slightly char.
Add soy sauce, chili paste, garlic, honey and sesame oil. Sauté for another 1 minute or so, stirring consistently to blend all the sauce ingredients and coat the sugar snaps. Mix in scallions, along with a light sprinkling of kosher salt, and transfer to a serving plate (be sure to pour any remaining sauce over the veggies). Sprinkle on optional sesame seeds and enjoy.
Try my Sesame-Garlic Edamame.