Servings:4
This quick, colorful side dish makes a perfect weeknight pairing forMaple-Rosemary Salmon Skewers.
betway电子竞技俱乐部
- 1/2 medium sweet onion, cut into 1/2-inch pieces
- 8 oz. snap peas on the diagonal, trimmed and sliced on the diagonal into 1-inch pieces (2-1/2 cups)
- 1 large red bell pepper, cut into 1/2-inch pieces
- 2 tsp. peanut oil
- 1 Tbs. thinly sliced cilantro
- 2 tsp. seasoned rice vinegar
- 1 tsp. Asian sesame oil
- 1 tsp. toasted sesame seeds
Nutritional Information
- Calories (kcal) : 80
- Fat Calories (kcal): 35
- Fat (g): 4
- Saturated Fat (g): 0.5
- Polyunsaturated Fat (g): 1.5
- Monounsaturated Fat (g): 1.5
- Cholesterol (mg): 0
- Sodium (mg): 210
- Carbohydrates (g): 8
- Fiber (g): 3
- Protein (g): 2
Preparation
- Heat the peanut oil in a wok or 12-inch skillet over high heat until shimmering hot. Spread the onions out in the pan and cook, undisturbed, until golden, about 2 minutes.
- Add the snap peas and bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes.
- Toss with the cilantro, vinegar, sesame oil, sesame seeds, and 3/4 tsp. salt.
Ingredient Spotlight
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IN THIS RECIPESugar Snap Peas
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IN THIS RECIPEOnions
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FEATUREDShishito Peppers
Reviews
Rate or Review
Reviews (2 reviews)
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brava313| 09/11/2018I made this recipe as written, except that I used macadamia oil instead of peanut oil, and I omitted the cilantro. The oil-vinegar-sesame seed mixture was still very flavorful without the cilantro. The onions skipped the golden stage. They went from white to charred in one minute. I would make this recipe again, except that it didn't win family over to crisp-tender vegetables.
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TinaE| 09/17/2014
I used regular rice vinegar because that's all I had on hand and skipped the sesame seeds because I didn't want to buy those just for this recipe. With that said, we really enjoyed this side. Very fresh, very tasty.
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