Snappy Pea Pods Recipe
Snappy Pea Pods look just as good as they taste. “This side dish is great and really quick,” says Trisha Kruse of Eagle, Idaho. “Sesame oil enhances the pea pods' flavor, giving this medley extra flair.”
- 1/2 pound sliced fresh mushrooms
- 1 small onion, thinly sliced
- 1 tablespoon sesame oil
- 3/4 pound fresh or frozen sugar snap peas
- 1/2 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1. In a large skillet, saute mushrooms and onion in oil until crisp-tender. Add the remaining ingredients. Bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp-tender. Serve with a slotted spoon. Yield: 4 servings.
3/4 cup equals 89 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 270 mg sodium, 10 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
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