Sesame Sugar Snap Peas
|Vegetable cooking spray||1|
|Dark sesame oil||1 Teaspoon|
|Frozen sugar snap peas||16 Ounce (2 packages, 8 ounce each)|
|Canned sliced water chestnuts||8 Ounce, drained (1 can)|
|Low sodium soy sauce||1⁄4 Cup (4 tbs)|
|Brown sugar||3 Tablespoon|
|Peeled chopped ginger root||1 Tablespoon|
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add peas and water chestnuts; saute 4 to 5 minutes or until peas are crisp-tender.
Combine soy sauce and remaining 3 ingredients, stirring until smooth.
Add to vegetable mixture.
Bring to a boil, and cook, stirring constantly, 2 minutes or until thickened and bubbly.