Asian Snap PeaSalad
Serve with Chicken Satay.

Servings: 6

2 teaspoons toasted sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon oyster sauce
Salt to taste
1 pound sugar snap peas, trimmed
1/2 cup carrots, cut into matchstick strips
1/2 cup drained sliced water chestnuts
1/2 cup sliced mushrooms, slightly sauteed beforehand
1/2 cup julienne cut red bell peppers
2 teaspoons sesame seeds, toasted

To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. Remove from heat, cool.

Sautee the mushrooms in a little broth, wine or water just until cooked.

To prepare the salad, steam or cook peas in boiling water 30 seconds. Drain and rinse in cold water. Combine blanched peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with toasted sesame seeds.

Per Serving: 120 Calories; 7g Fat (45.6% calories from fat); 1g Saturated Fat; 4g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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