Sauteed Sugar Snap Peas and Green Beans


This recipe works well with fresh or frozen veggies and the flavors with the herbs will knock your socks off. It is a larger recipe but reheats well .

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
10 servings


  • cup water

  • 2 teaspoons extra-virgin olive oil

  • 1 teaspoon minced garlic

  • teaspoon dried thyme

  • teaspoon dried rosemary

  • teaspoon dried basil

  • teaspoon dried parsley

  • teaspoon dried mint

  • 2 pounds sugar snap peas, strings removed

  • 1 ½ pounds fresh green beans, trimmed

  • ½ teaspoon kosher salt


  1. Combine water, olive oil, garlic, thyme, rosemary, basil, parsley, and mint in a wok over high heat. Bring to a boil. Slide sugar snap peas and green beans into the wok and toss to coat. Cover wok and reduce heat to medium. Cook, tossing occasionally, until peas and beans are bright green and tender-crisp, about 10 minutes. Season with salt.

Cook's Note:

Using frozen veggies cuts down on prep time considerably. Place both in a colander and run warm water over them until thawed, then continue with the recipe.

Nutrition Facts (per serving)

74 Calories
1g Fat
13g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 74
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 100mg 4%
Total Carbohydrate 13g 5%
Dietary Fiber 5g 16%
Total Sugars 1g
Protein 4g
Vitamin C 21mg 106%
Calcium 71mg 5%
Iron 2mg 8%
Potassium 145mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.