Sugar Snap Pea-Peanut Stir Fry

It's hard to beat a good stir fry, and this one is no exception. The crisp tender and deliciously sweet sugar snap peas, great in the spring, shine here and are augmented by some hearty brown rice and just enough peanut crunch to complement. Even more exciting? Th entire meal comes together in just 15 minutes.

I made this alongside some sesame seed and black pepper crusted salmon, but it could also easily be it's own stand alone vegetarian entree. Or, toss in some shrimp or tofu to add protein directly to the stir fry. Let us know in the comments what you find to be the best!

Difficulty: easy
Time: 15 min



Ingredients:
1 regular bag boil in a bag brown rice (about 2 c cooked)
1 tbsp peanut oil
1/2 c sweet onion, diced
2 garlic cloves, minced
2 c sugar snap peas, trimmed
1 oz unsalted cocktail peanuts
1 tbsp rice vinegar
1 tbsp less sodium soy sauce

Follow the directions to prepare the brown rice. As it's cooking, you'll want to move along with the rest of the recipe.

Heat a wok over medium high heat. Add the peanut oil and swirl to coat. Then add the onions and garlic. Stir fry for 2-3 minutes. Add the snow peas and peanuts and stir fry for another 2 minutes. You want the snow peas to end up crisp tender, but they'll keep cooking through the rest of the recipe.

Add the rice, stir well, and cook for 1 minute. Finally, add the rice vinegar and soy sauce. Once again, stir well and toss to make sure everything is evenly mixed. Stir fry for one more minute and then remove from heat, serve, and enjoy!

Servings: 4 servings
serving size: about 1 c
Nutrition: calories 212; carbs 29g; fat 8g; protein 7g; sodium 145mg; iron 14mg