Total Calories: 198
1. Place the sugar-snap peas in a nonstick wok or saucepan and cook them over high heat about 1 minute.
2. Add the oil, salt, and black pepper and cook, stirring, until smoke starts to arise, about 1 minute. Cover the pan and continue to cook, shaking the pan, about 1 minute. Then reduce the heat the low and cook until the peas are crisp-tender and shiny, about 2 minutes. Serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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