By Ruth Chipps, MS, RDN, CD, Communications Director for Jackson In Action
Photo and Recipe: Ruth Chipps
Ruth Chipps hosts “Harvest of the Month” on WEAU-TV
Gingered Sugar Snap Peas & Sprouts
Ingredients:
1 Tbsp. dark sesame oil
1 Tbsp freshly grated ginger
2 garlic cloves, minced
1/2 lb. fresh sugar snap peas, strings removed
1 Tbsp. sesame seeds or chopped peanuts (optional)
1/3 cup bean sprouts (or a combo of chickpea, lentil and bean sprouts)
2 Tbsp. low sodium soy sauce
Instructions:
Heat an 11 inch saute pan to medium heat.
Add ginger and garlic and saute about 2 minutes until fragrant.
Add the sesame seeds (or other nuts) and cook for another minute
Add the sugar snap peas and saute for about 3 minutes then add the sprouts and soy sauce and continue to cook another minute or 2 until the peas are crisp-tender.
Serve immediately.
Hestan Culinary 11 in Nanobond was provided for this segment.