Prep: 5 minutes; Cook: 2 minutes. I like to steam or blanch snap peas briefly (to remove the raw flavor) and then toss them in fresh herbs, rice vinegar, and soy sauce. They're so simple yet so good, and an excellent accompaniment to cooked seafood or meat.Snap peas are a tasty, nutritious snack, rich in fiber. With this recipe, they become a healthy side dish, low in fat and cholesterol.

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Leigh Beisch

Recipe Summary

Yield:
6 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook peas in boiling water 2 minutes or until crisp-tender; drain in colander and rinse in cold water. Drain again, blotting dry on paper towels.

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  • Combine soy sauce and next 5 ingredients (through mint) in a bowl, stirring with a whisk. Add peas, and toss lightly to coat, tasting and adjusting seasoning if necessary. Serve as a side dish for grilled seafood, meat, or poultry.

Nutrition Facts

78 calories; fat 3g; saturated fat 0g; mono fat 1g; poly fat 1g; protein 4g; carbohydrates 10g; fiber 3g; cholesterol 0mg; iron 3mg; sodium 316mg; calcium 53mg.
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