Snap Peas with Coconut Lime Dressing

From Nutrition Action Healthletter - September 2013

The snap peas I intended to use were not good by the time I made this dish, so I substituted broccoli, and it was fabulous.  Really adds a kick to an old standard, and it only took a few minutes to whip up!
Served it over couscous with leftover chicken we had baked the night before, using Blackening Spice Rub from this blog, borrowed from canyonranch.com

Ingredients:
3/4 pound snap peas, trimmed
1/4 cup light coconut milk
2 tsp reduced sodium soy sauce (or tamari, gluten free)
2 tsp lime juice
1 jalapeño, optional
1/4 cup unsalted roasted peanuts, chopped
1 shallot, thinly sliced

Directions:
1) Lightly steam the snap peas until tender-crisp, about 2 minutes (3 minutes if you
use broccoli).  Rinse under cold water.  Drain well and transfer to serving platter/bowl.
2)In a small bowl, whisk together the coconut milk, soy sauce, lime juice and jalapeño.
3) Drizzle the dressing over the peas and top with the peanuts and shallots.

4 - one cup servings, each 80 calories, 95 mg sodium, 4.5 gm fat, 1 gm saturated fat, 9 gm carbs,
4 gm protein, 3 gm fiber.