A colorful and crunchy side dish packed with flavor.
Sautéed Sugar Snap Peas
-
Prep:
15 min. -
Cook:
4 min. -
Serves:
4
Recipes
Recipe tags: no-chicken base, easy difficulty, side, vegetarian, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 pkg | (8-ounce) ready to use fresh sugar snap peas |
| 2 tsp | Better Than Bouillon® Vegetarian No Chicken Base |
| 2 Tbsp | freshly squeezed lemon juice |
| 2 Tbsp | extra-virgin olive oil |
| 1½ tsp | sugar |
| 1½ tsp | freshly grated ginger |
| 1 | green onions, rinsed, trimmed and cut on a diagonal |
| coarsely ground black pepper |
Directions
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1
Rinse sugar snap peas and trim ends if necessary; set aside.
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2
In a small bowl, whisk No Chicken Base with lemon juice until dissolved; set aside.
-
3
In a large skillet, heat oil over medium-high heat. Add peas, base-lemon juice mixture, sugar and ginger. Cook until peas are crisp-tender, about 3-4 minutes, stirring frequently.
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4
Remove from heat; stir in 1 or 2 sliced green onions, to taste. Place in serving bowl, and garnish with coarsely ground black pepper, to taste.
Serve with broiled fish or roasted chicken.