Snow Pea Salad
Wonderful lite lunch all by itself.
teaspoons sesame oil
minced fresh ginger root
sliced mushrooms (baby bellas, porcini, or button)
1/4 teaspoon red pepper flakes
reduced sodium soy sauce
Salt, if any to taste
fresh snow peas, trimmed
sliced water chestnuts, drained
julienne cut red bell peppers
sesame seeds, toasted
Heat sesame oil in
a small sauce pan over medium heat. Add ginger and mushrooms and sauté
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 and
set aside to cool.
Place snap peas in boiling water 30 seconds. Drain in colander and then
dunk in very cold water. Drain thoroughly. Combine snap peas and all remaining
ingredients except sesame seeds. Drizzle prepared sauce over salad, toss
well. Garnish with toasted sesame seeds.
85 Calories; 2g Fat (22.9% calories from fat); trace Saturated Fat; 3g
Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 129mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other
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