Sautéed Sugar Snap Peas

15 Min.
4 Min.
4
Ingredients
2
(8-ounce) packages, ready to use fresh sugar snap peas
2 (8-ounce) packages, ready to use fresh sugar snap peas
2
teaspoons Better Than Bouillon® No Chicken Base
2 teaspoons Better Than Bouillon® No Chicken Base
2
tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lemon juice
2
tablespoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil
teaspoons sugar
1½ teaspoons sugar
teaspoons freshly grated ginger
1½ teaspoons freshly grated ginger
1
green onions, rinsed, trimmed and cut on a diagonal
1 green onions, rinsed, trimmed and cut on a diagonal
coarsely ground black pepper
coarsely ground black pepper
Directions
  1. Rinse sugar snap peas and trim ends if necessary; set aside.
  2. In a small bowl, whisk No Chicken Base with lemon juice until dissolved; set aside.
  3. In a large skillet, heat oil over medium-high heat. Add peas, base-lemon juice mixture, sugar and ginger. Cook until peas are crisp-tender, about 3-4 minutes, stirring frequently.
  4. Remove from heat; stir in 1 or 2 sliced green onions, to taste. Place in serving bowl, and garnish with coarsely ground black pepper, to taste.
Serve with broiled fish or roasted chicken.

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