Photo of Stir-fried sugar snaps with potatoes, ham and cheese by WW

Stir-fried sugar snaps with potatoes, ham and cheese

6
6
5
Smartpoints value per serving
Total Time
32 min
Prep
14 min
Cook
18 min
Serves
4
Difficulty
Moderate
This is an unusual and delicious stir-fry as the potatoes are briefly pan-fried until lightly browned before stir-frying. In about 30 minutes this one-dish meal is on the table and ready to be a family favorite. Familiar ingredients like ham and cheese, though not typical for a stir fry, get their color and some warmth from the quick-moving process of the stir-fry. Fresh sugar snap peas complement with their vibrant color, crunchy texture and sweet flavor. Removing the strings from your peas involves a slight cut into the pointed tip at one end of the pea. Pull gently and a thin "string" will be removed. This fibrous thread is not harmful but it makes the peas harder to chew. The dill is brightening addition but can be switched out with fresh thyme for a more traditional flavor profile.

Ingredients

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

cup(s)

dill

¼ cup(s), fresh, chopped,

uncooked new potato(es)

5 oz, about 5 small

Instructions

  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.

Notes

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.

A happier, healthier you starts here