Stir-Fried Sugar Snaps with Potatoes, Ham and Cheese

Total Time
32 min
14 min
18 min
This is an unusual and delicious stir-fry as the potatoes are briefly pan-fried until lightly browned before stir-frying.


white wine

2 Tbsp

Dijon Mustard

2 tsp

black pepper

¼ tsp, freshly ground

peanut oil

2 Tbsp, or vegetable oil, divided

garlic clove(s)

3 medium clove(s), smashed

uncooked sugar snap peas

2 cup(s), strings removed

extra-lean ham (5% fat)

8 oz, 1/2-inch, diced

table salt

½ tsp

grated Parmesan cheese



¼ cup(s), fresh, chopped,

uncooked new potato(es)

5 oz, about 5 small


  1. In a small cup combine wine, 1 Tbsp cold water, mustard and pepper until mustard is dissolved.
  2. In a small saucepan cover potatoes with water. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 10 minutes or until potatoes can be pierced with a knife. Drain water and cut hot potatoes into 1/4-inch thick slices.
  3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil and add garlic and stir-fry 10 seconds or until fragrant. Push garlic to sides of wok, add potatoes and spread in an even layer in wok. Reduce heat to medium-high and allow to sear 1 minute or until light golden. Turn potatoes over and sear 30 seconds. Add remaining 1 Tbsp oil, sugar snaps, ham, sprinkle on salt, and stir-fry 1 minute or until vegetables are bright green. Swirl in wine mixture and stir-fry 1 minute or until sugar snaps are tender-crisp Remove from heat, add cheese and dill and stir until cheese just melts. Yields 1 cup per serving.


I prefer small new potatoes (about 1 1/2-inch diameter) because they cook within 10 minutes. You can use larger new potatoes but know that they’ll require longer simmering. I use a knife and fork to cut the hot potatoes as they are too hot to touch.

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