Stir-fried sugar snaps with potatoes, ham and cheese
¼ tsp, freshly ground
2 Tbsp, or vegetable oil, divided
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
Grated Parmesan cheese
¼ cup(s), fresh, chopped,
Uncooked new potato(es)
5 oz, about 5 small
- In a small cup combine wine, 1 Tbsp cold water, mustard and pepper until mustard is dissolved.
- 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.
- 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.