- 1 tablespoon canola oil
- 1 pound sugar snap peas, trimmed
- 1/4 cup peanuts, coarsely chopped
- 2 tablespoons chili-garlic sauce
In wok or skillet, heat oil over medium. Add snap peas and peanuts and cook, stirring often, 3 minutes. Add chili- garlic sauce and cook, stirring often, until coated, 1 minute. Season with salt.