Stir Fried Snow Peas. Super, super easy peazy. I didn’t decide to make this recipe, I was just looking for something to go with my Thai sausages and Asian Oyster Sauce. I had the peas in the fridge and just grabbed some, along with a few pine nuts I had in my freezer and went with the flow. I think one of the biggest misconceptions about snow peas is they are so easily confused with snap peas or (sugar) snap peas. Fresh snow peas should be small and very flat whereas snap peas actually have small peas inside them and…not to be confused with green peas which to my mind are pretty high carby.
Peas, peas, peas, peas. I say eat the lower carb ones and eat the ones you like. Me, I just happen to love snow peas because you can do more things with them and in many cases they can be a part of a crudité. They do have invisible strings on the sides of them and if they drive you nuts then they are easy to pull off. I find if I am able to get the smaller snow peas the strings just kind of go away in your mouth and are not to be noticed-especially when cooked. I am now going to an Asian market to buy most of my veggies and the quality is so much better than what’s available in a regular grocery it’s not even funny. But I’ll tell you what is funny. Have you ever listened to an angry Asian woman? You do not need to understand the language to know they are angry about one of two things. Either the price or the quality and it can get to both. Probably best to carry really good produce at good prices. I am sure we sound the same way to them and we have all done it at one time or another but when it is in a language you don’t understand…it magnifies.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 4 C Snow Peas
- 2 T Olive Oil
- 2 T Pine Nuts
- 2 t Sesame Seeds
- 1 t Salt
- Toast nuts in 350° oven until beginning to brown.
- Heat oil to medium high and add peas. They will cook quickly so you need to keep tossing them.
- Add pine nuts, sesame seeds, and salt and give a couple final stirs.
- 4 Servings
- 59 Calories, 2.7 Protein, 3.5g Fat, 5.7g Carbs, 2.2g Fiber, 3.5g Net Carbs