Sesame Sugar Snap Peas

Sesame Sugar Snap Peas

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From: Diabetic Living Magazine, Summer 2018

This super-quick vegetable side dish comes together in no time. Fresh snap peas need only a few minutes in a hot skillet-just enough time to whip up a simple soy-ginger glaze.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 teaspoons reduced-sodium soy sauce
  • 3 teaspoons toasted sesame oil, divided
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 16 ounces fresh sugar snap peas (4 cups), trimmed
  • 1 cup shredded carrot
  • Sesame seeds for garnish


  • Prep

  • Ready In

  1. Whisk soy sauce, 1 tsp. oil, garlic, and ginger in a small bowl. Set aside.
  2. Heat a 12-inch heavy skillet over medium-high heat. Add snap peas and the remaining 2 tsp. oil and toss to coat. Cook, stirring occasionally, until the peas start to blister, 3 to 4 minutes. Add carrot and cook, stirring, for 1 minute more.
  3. Drizzle the reserved soy sauce mixture over the vegetables. Cook, stirring, until heated through. Sprinkle with sesame seeds, if desired.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 75 calories; 4 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 2 g protein; 0 mg cholesterol; 5 g sugars; 207 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetables, 1 fat

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