Prep 5 mins
Cook 7 mins
This recipe came from QC. I am copying it just like the recipe stated-BUT---If I were you I would decrease the sugar by perhaps two teaspoons we found it VERY sugarey, I also cooked the onions in a little water covered for 5 min., until tender THAN I added the peas and coating and heated for a couple of minutes, the peas were not over done this way. Try it and see what you would recommend.
- 1 lb fresh sugar snap pea
- 1 small onion, halved and thinly sliced
- 3 tablespoons water, divided
- 4 teaspoons sugar
- 1 teaspoon cornstarch
- 1⁄8 teaspoon pepper
- 2 tablespoons cider vinegar
- In a large microwave safe bowl, combine the peas, onion, and 2 tablespoons water. Cover and cook on high for 5-7 minutes or until tender crisp, stirring 2x; drain. In a small microwave safe bowl combine the sugar, cornstarch and pepper; stir in the vinegar and remaining water until smooth. Cook uncovered, on high for 30-45 seconds or until thickened, stirring once. Add to pea mixture; toss to coat.
Different way to eat snap peas. The family thought they were a little too vinegary but I liked them.
I forgot all about Leezah's recommendations by the time I made this so I used the full amount of sugar and didn't find it too sweet. But I left the cooking water in the pan when I stirred in the cornstarch mixture, which diluted the sugar, probably too much. Next time I'll drain off the cooking water. I made the entire dish on the stovetop.