Stir-Fried Snow Peas with Ginger

1 Reviews
100% would make this recipe again

The seasoning for this recipe is very simple, but it is important to follow the steps carefully, i.e. heat the peanut oil and sesame oil together in the wok before pouring them over the peas.

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Preparation : 5 min Cooking : 10 min
120 calories/serving

Ingredients

1 1/2 tbsp peanut oil 23 mL
2 1/4 cups snow peas 200 g
1 clove garlic, minced
1/2 tbsp gingerroot, grated 7 g
1/2 tsp sesame seed oil 2.5 mL
1/2 tbsp soy sauce 8 mL

Method

  1. Prepare the snow peas: Wash, drain well and leave whole.
  2. Pour a tablespoon of peanut oil into a wok and heat over high heat. When it starts to smoke, stir in the peas and cook, stirring almost constantly, until they are shiny and start to show some brown spots, about 5 minutes.
  3. When the peas are almost cooked, stir in the ginger and garlic and cook for an additional minute. Reserve the peas in a dish and drizzle them with soy sauce.
  4. Add the remaining peanut oil and sesame oil to the wok. Heat for a minute then pour over the peas. Taste and adjust the seasoning, then serve.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

120

Fat

9 g

14 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

140 mg

6 %

Carbohydrate

9 g

3 %

Fibre

2 g

7 %

Sugars

4 g

Net Carbs

7 g

Protein

3 g

Vitamin A

16 %

Vitamin C

95 %

Calcium

4 %

Iron

15 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin C, Vitamin K
Good source of  :
Folacin, Vitamin A, Vitamin E
Source of  :
Iron, Magnesium, Manganese, Niacin, Omega-6, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin B6
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats 1 ½
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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