Blistered sugar snap peas with peanut sauce
2
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Giving snap peas a touch of char in a blasting-hot skillet allows their natural sugars too caramelize so that flavors bloom. Chile peppers can be super spicy or mellow and mild, so add them according to your palate, or not at all. This nutty peanut sauce is packed with sweet-and-sour flavors that pair beautifully with crisp-tender snap peas. While powdered peanut butter is protein- and fiber-packed, it has very little fat since most of the oil has been pressed out during processing. Cheers to that!
Ingredients
Powdered peanut butter
8 Tbsp
Water
5 Tbsp, hot
Tamari sauce
1 Tbsp
Fresh lime juice
1 Tbsp
Dark brown sugar
1 tsp, firmly packed
Fresh ginger
½ tsp, chopped
Canola oil
1 tsp
Sugar snap peas
1 pound(s)
Red hot chili peppers
2 Tbsp, chopped, or thinly sliced (or to taste)
Kosher salt
½ tsp, (or to taste)
Black pepper
¼ tsp, freshly ground (or to taste)
Water
2 Tbsp, room temperature
Instructions
1
In a small bowl or measuring cup, whisk together powdered peanut butter, hot water, tamari, lime juice, sugar and ginger; set aside.
2
Heat a large skillet over high heat until very hot. Add oil; using a heatproof silicone brush, coat entire skillet with oil (or tilt pan to distribute). Add peas and chile pepper; season with salt and pepper. Cook without stirring, 1 minute. Stir and continue cooking until peas are blistered and tender, 2 minutes more.
3
Transfer pea mixture to a shallow bowl or rimmed plate. Dilute half of reserved sauce with 2 Tbsp room temperature water; toss with peas. Drizzle remaining sauce over top; serve.
4
Serving size: 1 packed cup peas
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.