Sugar Snap Peas With Fried Ginger - 9g carbs, 3g fiber

[Guest guest]

@@@@@

Sugar Snap Peas With Fried Ginger - 9g carbs, 3g fiber

1/4 cup plus 1 tablespoon roasted peanut oil

1/3 cup minced gingerroot

3/4 pound sugar snap peas, ends trimmed

Kosher or coarse sea salt

 

 

 

 

 

Heat 1/4 cup of the oil in a large nonstick skillet

over high heat until almost smoking. Add the ginger

and fry, stirring occasionally, until golden brown, 2

to 3 minutes. (Do not let the ginger turn dark brown,

or it will taste burned.)

 

With a slotted spoon, transfer the fried ginger to a

small plate lined with a paper towel.

 

Discard the oil and wipe the pan clean with a wad of

paper towels (or use another pan for the next step).

 

Heat the remaining 1 tablespoon oil in the empty pan

over high heat until shimmering. Add the peas and

sprinkle with salt to taste.

 

Stir-fry until the peas are crisp-tender, 2 to 3

minutes.

 

Transfer the peas to a serving plate, sprinkle with

the fried ginger and serve.

 

Serves 4 as a side dish.

15 MINUTES: 5 minutes to make ; 10 minutes to cook

 

Source: " Year in a Vegetarian Kitchen "

Formatted by Chupa Babi: 12.10.07

 

Per serving: 190 calories; 17 g fat (3 g saturated

fat; 81 percent calories from fat); 9 g carbohydrates;

0 mg cholesterol; 150 mg sodium; 2 g protein; 3 g

fiber.

 

Ginger can be pan -fried until golden brown and crisp

and used as a garnish for any number of vegetable

dishes. Raw peas can be used in place of the sugar

snaps.

-----

 

 

 

______________________________\

____

Looking for last minute shopping deals?

Find them fast with Search.

http://tools.search./newsearch/category.php?category=shopping