Snap Peas with Chile and Mint
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 side-dish servings
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 3 tablespoons water
- 2 teaspoons fresh lime juice
- Carbohydrate 13 g(4%)
- Cholesterol 0 mg(0%)
- Fat 4 g(6%)
- Fiber 4 g(18%)
- Protein 4 g(8%)
- Saturated Fat 0 g(1%)
- Sodium 377 mg(16%)
- Calories 99
Preparation Stir together chile paste and 2 tablespoons water in a small cup. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, until edges are starting to brown, about 2 minutes. Add snap peas and salt and stir-fry 2 minutes. Add chile paste mixture and stir-fry until snap peas are just tender and beginning to brown in spots, about 3 minutes. Stir in remaining tablespoon water, scraping up any brown bits from bottom of skillet. Transfer snap peas to a bowl and stir in lime juice and mint. Serve immediately.
Preparation Stir together chile paste and 2 tablespoons water in a small cup. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, until edges are starting to brown, about 2 minutes. Add snap peas and salt and stir-fry 2 minutes. Add chile paste mixture and stir-fry until snap peas are just tender and beginning to brown in spots, about 3 minutes. Stir in remaining tablespoon water, scraping up any brown bits from bottom of skillet. Transfer snap peas to a bowl and stir in lime juice and mint. Serve immediately.
