Quick Side: Sugar Snap Peas with Soy Sauce

Sugar snap peas with an Asian twistSome times, spare and simple fill the bill. And that's the only way to describe these sugar snap peas, cooked in 10 minutes flat.

NUTRITION NOTES Low Cal. Low Carb. Perfect for continuing post-holiday penance. The really good thing, if you have the hungries, is that sugar snap peas really have to be chewed, one by one.

NEXT TIME These were good but not as memorable as these Sugar Snap Peas with Lemon.


Hands-on time: 5 minutes
Time to table: 10 minutes
Serves 4

2 teaspoons peanut oil, canola oil or olive oil
1 pound sugar snap peas
1 teaspoon dark sesame oil
2 tablespoons soy sauce
1 tablespoon white wine vinegar
Salt & pepper to taste

Heat the oil in a skillet til shimmery. Add the peas and toss well to evenly coat with oil. Stirring occasionally, cook the peas until cooked through but still bright green. Add the sesame oil and stir once or twice, then the soy sauce and vinegar. Cook til liquid dissolves. Season with salt and pepper.

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2007

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. oooo....sounds great. :) I'm back blogging, btw...same place.

    Happy Tuesday!

  2. These sound so yummy! I love sugar snaps!

  3. Harmonia ~ Welcome back, m'dear!

    Lady ~ Yummy sugar snaps, indeed!

  4. This comment has been removed by a blog administrator.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna