Directions:
- Stir together chile paste and 2 tablespoons water in a small cup.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, until edges are starting to brown, about 2 minutes. Add snap peas and salt and stir-fry 2 minutes. Add chile paste mixture and stir-fry until snap peas are just tender and beginning to brown in spots, about 3 minutes.
- Stir in remaining tablespoon water, scraping up any brown bits from bottom of skillet.
- Transfer snap peas to a bowl and stir in lime juice and mint. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.51 Kcal (467 kJ) | ||
| Calories from fat | 32.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 6% | |
|---|---|---|---|
| Sodium | 600.45mg | 25% | |
| Potassium | 449.5mg | 10% | |
| Total Carbs | 15.98g | 5% | |
| Sugars | 6.72g | 27% | |
| Dietary Fiber | 5.76g | 23% | |
| Protein | 2.78g | 6% | |
| Vitamin C | 42.5mg | 71% | |
| Vitamin A | 2.6mg | 87% | |
| Iron | 283.5mg | 1575% | |
| Calcium | 100.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 51.43 Kcal (215 kJ) | ||
| Calories from fat | 14.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 6% | |
|---|---|---|---|
| Sodium | 276.93mg | 25% | |
| Potassium | 207.31mg | 10% | |
| Total Carbs | 7.37g | 5% | |
| Sugars | 3.1g | 27% | |
| Dietary Fiber | 2.66g | 23% | |
| Protein | 1.28g | 6% | |
| Vitamin C | 19.6mg | 71% | |
| Vitamin A | 1.2mg | 87% | |
| Iron | 130.7mg | 1575% | |
| Calcium | 46.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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