This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"I must be like the princess who felt the pea through seven mattresses; each book is a pea."
-C. S. Forester, Author
Quick and spicy, these peas are a great side dish for any of your Asian inspired dishes.
Servings = 2 | Serving size =4 ounces
Cooking Time = 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers, and served cold would make a nice addition to salads.
|1 tsp||sesame oil|
|1 medium||shallot (minced)|
|8 ounces||snap peas|
|1/8 tsp||five spice powder|
|1/8 tsp||ground ginger|
|1 tsp||low sodium soy or gluten-free tamari sauce|
|fresh ground black pepper (to taste)|
|1 tsp||sesame seeds|
|1 tsp||unsalted butter|
Place the sesame oil in a large skillet over medium heat.
Add the minced shallot and cook for about 1 minute.
Add the snap peas, five spice powder, ginger, soy sauce and pepper and cook for about 5 minutes, stirring frequently.
Add the sesame seeds and the butter and cook for another 3 to 5 minutes. Serve.
Serving size = 4 ounces
Servings = 2
Amount Per Serving
|Calories 117||Calories from Fat 47|
|% Daily Value|
|Total Fat 6g||8%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 13g||6%|
|Dietary Fiber 4g||9%|
|Vitamin A 31%||Vitamin C 116%|
|Calcium 6%||Iron 17%|
|Vitamin K 29 mcg||Potassium 339 mg|
|Magnesium 41 mg|