Sugar Snap Peas With Cashews
Crunchy peas partner with crunchy cashews for a creative side dish.
- 1 16-ounce package frozen sugar snap peas
- ⅓ cup orange juice
- 1 tablespoon honey
- 1 teaspoon cornstarch
- ¼ teaspoon dried orange peel
- ¼ cup cashews
Cook sugar snap peas according to package directions, omitting salt.
Drain and set aside in a serving dish.
In a small saucepan over medium-high heat, combine the orange juice, honey and cornstarch, stirring well to mix.
Stir constantly for two to three minutes until thickened.
Add orange peel and cashews, stirring well to mix.
Pour sauce over the peas; toss well to coat.
- You can substitute snow peas (a relative of the snap pea) with similar results.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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