Sesame Sugar Snap Peas
Submitted By: DishyDelishy
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1 tsp dark sesame oil
16 oz frozen sugar snap peas
8 oz can sliced water chestnuts, drained
1/4 cup low sodium soy sauce
3 tbls splenda brown sugar blend
1 tbls minced peeled fresh ginger
2 tsp cornstarch
Coat large skillet with cooking spray, add sesame oil.
Place over med heat until hot.
Add peas and water chestnuts, saute 5 minutes or until peas are crisp tender.
Combine soy sauce and remaining 3 ingredients, stirring until smooth.
Add to veggie mixture.
Bring to a boil and cook 2 minutes or until thick and bubbly, stirring constantly.