Categories: side dishes, sugar snap peas, vegetables

Ingredients

• * 3 tbsp fat-free, low-sodium chicken broth
• * 1 tsp low-salt soy sauce
• * 1/2 tsp cornstarch
• * 1/2 tsp light brown sugar [1]
• * 1/4 tsp toasted sesame oil
• * ⅛ tsp crushed red pepper flakes (optional)
• * 8 oz sugar snap peas (about 1 cup)
• * 1 medium garlic clove, minced
• * 1 tbsp sliced almonds, dry-roasted

Directions

1. 1. In a small bowl, whisk together the broth, soy sauce, cornstarch, brown sugar, sesame oil, and red pepper flakes until the cornstarch is dissolved.

2. 2. Heat a nonstick wok or medium nonstick skillet over medium heat.

3. 3. Cook the peas and garlic over medium-high heat for 1 to 2 minutes, or until tender-crisp, stirring constantly.

4. 4. Pour the broth mixture into the wok.

5. 5. Reduce the heat and simmer until thickened.

6. 6. To serve, sprinkle with the almonds.

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