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Self

Sautéed Snow Peas, Sugar Snap Peas, and Pea Shoots

By Anita Lo

This summer side cooks quickly, so the veggies retain their nutrients.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 tablespoon canola oil
6 large cloves garlic, finely chopped
1/2 cup chicken stock (or water)
1/3 cup oyster sauce
3 cups snow peas, strings removed
4 cups sugar snap peas, strings removed
5 cups pea shoots

Preparation

  1. Heat oil in a large, shallow pan over high heat. Cook garlic 30 seconds, stirring to prevent burning. Combine stock and oyster sauce in a bowl; add to pan. Add peas; cook, turning peas constantly, until bright green and crisp, about 2 minutes. Divide among 8 bowls; top each with a handful of pea shoots.

Nutrition Per Serving

Nutritional analysis per serving: 143 calories
2.4 g fat (0.4 g saturated)
27.3 g carbs
2.6 g fiber
8.4 g protein
#### Nutritional analysis provided by Self
TagsSaladSugar Snap PeaPeaBean and LegumeVegetablePea ShootLeafy GreensStarterLunchDinnerDairy FreeNut Free30 Minutes or LessSauteSelf
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