1/2 cup sliced almonds
1 tablespoon canola oil
4 oz. snow peas, halved diagonally (1 1/2 cups)
4 oz. sugar snap peas, halved diagonally (1 1/2 cups)
3 green onions, diagonally cut into 1-inch pieces (1/2 cup)
2 medium garlic cloves, minced
1/2 cup chopped fresh cilantro
1/4 teaspoon salt
1. Toast almonds in dry large nonstick skillet over medium-high heat 1 to 2 minutes or until lightly browned, stirring constantly; remove.
2. Add oil to skillet; heat over medium-high heat until hot. Add snow peas and sugar snap peas; cook 1 minute, stirring frequently. Reduce heat to medium; continue cooking 1 minute. Add green onions and garlic; cook 1 minute or until crisp-tender, stirring frequently. Stir in cilantro and salt; garnish with almonds.
4 (3/4-cup) servings
PER SERVING: 125 calories, 9 g total fat (.5 g saturated fat), 4.5 g protein, 8 g carbohydrate, 0 mg cholesterol, 155 mg sodium, 3.5 g fiber