Sugar Snap-Ginger Stir-Fry recipe

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Ingredients

1 cup sugar snap peas
4 tablespoons vegetable oil
1 cup sliced fresh mushrooms
1 leek, sliced
2 teaspoons minced ginger
1 teaspoon minced garlic
½ cup sliced red bell pepper
1 pinch red pepper flakes
1 pinch white sugar
1 tablespoon soy sauce
salt and ground black pepper to taste

Nutrition Info

170.2 calories
carbohydrate: 9.5 g
cholesterol: : -
fat: 13.9 g
fiber: 2.1 g
protein: 2.6 g
saturatedFat: 2.2 g
servingSize: -
sodium: 270.7 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a medium pot of water to a boil. Add snap peas to the boiling water and cook for just 1 1/2 minutes to blanch. Drain snaps peas quickly in a colander.

  2. Heat a saute pan or wok over medium-high heat and add oil. Add mushrooms, leek, ginger, and garlic to the hot oil, saute for 1 minute. Add snap peas and bell pepper, cook, stirring regularly, for 1 to 2 minutes. Add red pepper flakes, sugar, and soy sauce. Stir thoroughly. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

I was making an Asian dinner and needed a different flavor to complement my other dishes. Using ginger gave this dish just what I wanted and used one of my favorite vegetables, sugar snap peas. You can vary the ginger depending on how strong a flavor you want.

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