Sugar snap pea and water chestnut sauté

Prep 5 min
Total 10 min
Makes 4 Servings

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


  • 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.


Calories 85, Protein 4 g, Carbohydrates 11 g, Fat 3 g, Fibre 4 g, Sodium 171 mg. Excellent source of Vitamin C
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