Snow Pea Salad
Wonderful lite lunch all by itself.

Servings: 6

2 teaspoons sesame oil
1 tablespoon minced fresh ginger root
1/2 cup sliced mushrooms (baby bellas, porcini, or button)
1 tablespoon minced garlic
1/8 to 1/4 teaspoon red pepper flakes
1 tablespoon reduced sodium soy sauce
1 tablespoon sugar
1 tablespoon oyster sauce
• Salt, if any to taste
1 pound fresh snow peas, trimmed
1/2 cup julienned carrots
1/2 cup sliced water chestnuts, drained
1/2 cup julienne cut red bell peppers
2 teaspoons 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.

Per Serving: 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 Carbohydrates.

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