Asian Sugar Snap Peas with Water Chestnuts


  • 2 tsp vegetable oil
  • 2 tsp soy sauce
  • 3/4 lb sugar snap peas, trimmed
  • 1 tbs shallots, minced
  • 1/2 cup water chestnuts, sliced
  • kosher salt and black pepper to taste
  • Place a wok of large frying pan over medium heat, add oil.
  • When hot, add the pea pods, shallots and water chestnuts.
  • Add the soy sauce.
  • Stir fry for 1-2 minutes.
  • Season with salt and pepper to taste.
  • Note: If desired you may add the meat of your choice. Thinly slice, then stir fry before the vegetables. When cooked through, remove the meat with a slotted spoon, then add the vegetables with a little more oil, cook for 1 minute then add back the meat and cook for another minute.

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