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How to make it

  • Mix together the wine, soy sauce, corn starch, sugar, vinegar, salt and red pepper flakes. Set-aside.
  • Bring a pot of water to a boil, add the sugar snap peas, cook 1 minute, then add the snow peas and carrots, cook 1 minute more, then drain. Rinse under cold water to stop the cooking process. Set-aside.
  • In a wok or large skillet, heat the oil over medium-high heat. Add the chicken and stir-fry until just cooked; add the veggies, mint, jalapeno, ginger and green onion, mix well, stir sauce and add to the skillet. Cook, stirring until thickened. Serve over Jasmine rice or try buckwheat, soba noodles.
  • Per Serving: 222 Calories (21.7% from fat); 5g Fat (1g Sat, 5g Mono, 1g Poly); 29g Protein; 11g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 1025mg Sodium.

Reviews & Comments 1

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  • gkwillow 7 years ago
    I just bought a bag of sugar snap peas but wasn't sure how I was going to use them. Now I have a plan... :)
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