Sautéed Sugar Snap Peas

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

A colorful and crunchy side dish packed with flavor.

Recipe tags: no-chicken base, easy difficulty, side, vegetarian, skillet

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

1

Rinse sugar snap peas and trim ends if necessary; set aside.
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.
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.

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