Sugar Snap Pea and Water Chestnut Sauté

January 26, 2014

454-g pkg sugar snap peas, trimmed (about 4 cups)
1 tbsp butter
227-mL can sliced water chestnuts, drained and rinsed
1/4 tsp salt

BOIL peas in a large saucepan of water until tender-crisp, 1 to 2 min. Drain. MELT butter in a large frying pan over medium. Stir frequently until it smells nutty and turns dark brown, about 2 min. Add peas and chestnuts. Cook until heated through, about 2 min.

Nutritions

Calories
375

Sodium
215mg
8% DV

Fat
4g
7% DV

Protein
20g
41% DV

Carbs
78g
26% DV

Fiber
33g
135% DV