#SundayCookingAdventures: Stir-fried snap peas and red peppers

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We’re all always looking for good side dishes. Here’s one. It’s quick, but there is a little prep involved.

You have to trim the stem end of the snap peas and pull off the string that runs along the inside of the pea pod. I also snip off the other end and pull off the string on the outside of the pod. It just makes for easier chopping and less stringy beans when you eat them.

This is a stir-fry that cooks up quick, so be sure to have all your ingredients prepared ahead of time. I’d probably trim the snap peas when I brought them home from the store so they’re ready to go during the week.

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Trim one end an pull off one string.

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Trim the other end and pull off the other string.

Because I also cook for my father and I need some leftovers, I (mostly) doubled this recipe, so I used half of a large sweet onion, and a pound of peas. I did not use two red peppers (the original recipe calls for one, and that’s what I used. It’s what I had.)

It’s really tasty. If you don’t like cilantro, sub out parsley. I thought I had rice vinegar, but I didn’t, so I subbed in lime juice. It was still good. One other tip: I routinely leave out the salt because we all have high blood pressure in my family, and any salt can elevate my blood pressure as much as five points. (I have my own machine. I check it daily.) But this recipe was really flat without the salt, so I added 1/8 teaspoon of kosher salt and it made all the difference.

This would be a nice side with grilled chicken or fish. It is Five Weight Watchers PointsPlus.

Hope you enjoy it! Here is the link to the original recipe. It appears in the current Oct./Nov. 2014 issue of Fine Cooking Magazine. The version below contains my changes.

Stir-fried snap peas and red peppers

1/2 large sweet onion, cut into 1/2-inch pieces
1 pound snap peas trimmed and sliced on the diagonal into 1-inch pieces (2-1/2 cups)
1 large red bell pepper, cut into 1/2-inch pieces
2 teaspoon peanut oil
2 tablespoons thinly sliced cilantro
2 teaspoons lime juice
2 teaspoons Asian sesame oil
1 teaspoon toasted sesame seeds

1) Heat the peanut oil in a wok or 12-inch skillet over high heat until shimmering hot. Spread the onions out in the pan and cook, undisturbed, until golden, about 2 minutes.

2) Add the snap peas and bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes.

3) Toss with the cilantro, vinegar, sesame oil, sesame seeds, and 1/8 teaspoon salt.

Serves 8

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