2 T. chicken or vegetable broth 

1 T. natural peanut butter 

1 tsp. soy sauce 

1/2 tsp. minced garlic 

1/2 tsp. sugar 

1 tsp. canola oil 

12 ounces chinese snow peas 

1/2 C. thinly sliced red bell pepper 

 

In a small bowl, combine the broth, peanut butter, soy sauce, garlic, and sugar. Whisk to blend. Set aside. Coat a skillet or wok with vegetable oil spray. Set over high heat for 1 minute. Add the oil and swirl around the pan to coat. Let stand for 30 seconds. Add the snow peas and pepper. Toss. Cover and cook for 2 minutes, or until the peas are bright green. Reduce the heat to low. Add the reserved peanut butter mixture. Cook, tossing for 2 minutes, or until heated through.

 

Yield: 4 servings

Calories: 81

Fat: 4g

Fiber: 3g