Sugar Snap Peas with Miso Sauce

This recipe is inspired by a show I watched on Food Network:  Healthy Living with Ellie Krieger. She microwave the sugar snap peas with a little water similar to steaming or blanching the peas. She then made the sauce in a sauce pan and then toss the sugar snap peas with the sauce before serving. I don't like to cook with microwave so I simply sauté the peas and simplify the ingredients list by using the Brown Sauce (see the article on Stir-Fry Sauce). If you don't have miso, it is not the end of the world. You can simply skip it, the dish taste different but it is still good. If you skip the miso paste, you may need a little more brown sauce to balance the sweetness of the orange juice.

1 pound sugar snap peas or snow peas
2 teaspoon olive oil
2 scallions, white and green, sliced
1/2 teaspoon minced fresh ginger, optional, there is ginger in the brown sauce add the ginger if you like a stronger finger flavor.
1 tablespoon of brown sauce
1 teaspoon of frozen concentrated orange juice or 1/2 teaspoon of orange marmalade jam
1 teaspoon low sodium white miso paste
1 teaspoon toasted sesame oil

Heat the oil in a stir-fry pan over a medium high heat. Add the sugar snap peas and sauté until tender; if you like the sugar snap peas softer, add a little water (one tablespoon) to the pan and cooked until the liquid has been absorbed. Add the scallions and ginger and saute for 1 more minutes. Turn the heat to low and add the brown sauce, concentrated orange juice/jam, miso paste, sesame oil and stir until miso paste is dissolved.