Lemony Sugar Snap Peas
These lemony sugar snap peas shine in a simple stir-fry accented with shallots and garlic.
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 10minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 10minutes |
Ingredients
- 750 g sugar snap peas
- 2 tsp extra virgin olive oil
- 3 shallots thinly sliced
- 1 clove garlic finely chopped
- 1 tbsp lemon rind grated
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Remove the strings from both sides of the sugar snap peas.
- Heat the oil in a large nonstick frying pan over medium heat. Add the shallots and garlic and cook, stirring, until the shallots are softened, about 3 minutes.
- Add the peas and lemon rind to the pan and cook, stirring, until the sugar snap peas are just tender, about 4 minutes, and serve.
Recipe Notes
Per serving: 100 calories, 5 g protein, 5 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 8 g total carbohydrate, 5 g sugars, 4 g fibre, 6 mg sodium
Sugar snap peas and other edible-podded peas (such as snow peas) supply three times as much vitamin C as shelled peas.
Originally Published in Reader's Digest
