Servings: 4 to 6

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Stir-Fried Sugar Snap Peas


½ pound (8 ounce) Frieda’s Sugar Snap Peas, stringed
2-3 Frieda’s Fresh Water Chestnuts, peeled and sliced (or half of 8 oz can)
1 ½ tablespoons cooking oil
2 tablespoons Frieda’s Shallots, finely chopped
½ cup carrots, diagonally sliced


Cut each sugar snap pea in half. Wash water chestnuts, then peel and slice. Heat wok or medium sized pan over medium-high heat and add oil. Add shallots and sauté until translucent. Add carrots and cook for 1 minute, stirring constantly. Then, add sliced water chestnuts and halved sugar snap peas. Cook for 3-4 minutes, stirring constantly. Do not overcook. Vegetables should be slightly crunchy when served.