Hoisin Snow Peas and Red Peppers

I love snow peas, they are so quick to cook (and really you don't even have to cook them) and so fresh tasting. I love using them as a quick and easy side dish for meats and fish. The sauce for this recipe, which is slightly modified from a Weight Watchers recipe, uses ingredients that I always have in my pantry and fridge. So whenever I want an Asian inspired side dish, all I have to do is pick up some snow peas and red bell peppers and I'm good to go.

Hosin Snow Peas and Peppers
Serves 4

1 cup chicken broth (use your favorite canned or homemade)
2 tablespoons hoisin sauce
1 1/2 taplespoons dry sherry
2 teaspoons cornstarch
peanut oil
3 cups fresh snow peas, washed and trimmed
1 red bell pepper, sliced

Combine broth, hoisin sauce, sherry and cornstarch in a small bowl, whisk until smooth.

Heat about 1-2 teaspoons of peanut oil in a non-stick skillet over medium-high heat until hot. Add snow peas and bell pepper and saute about 3 minutes until vegetables are crisp tender. Add broth mixture and cook about 2 more minutes, stirring, until the sauce thickens. Serve.

In case your wondering about the fish that I served it with, you can find the recip here. It's a great fish recipe that has Thai flavors in the crumb crusted fish.