Cooking with Sugar Snap Peas:
Ok, first things first. Sugar snap peas are arguably the BEST raw snack to exist. Am I right?
However, they're also delicious cooked, as long as you follow this one critical rule: don't over cook them.
Sugar snap peas will only take a few minutes to cook to perfection. Just enough to bring out a touch of sweetness, but maintain that crunch we all love and vibrant green color. If you overcook them, they can become mushy and/or bitter - not the qualities we are looking for.
While you can cook sugar snap peas in many different ways - grill, roast, steam, etc. - a simple saute or pan fry just might be the easiest! For this recipe, I wanted to pull in the intense flavors of ginger, garlic, and chili to complement the sweetness of the peas.
It took all of 5 minutes (maybe) and they taste and look amazing! These would be perfect as a side dish, with other veggies in a stir fry, or as an appetizer at a summer party. They would be delicious chilled and served cold as well!
These sugar snap peas were picked up from my CSA (farm share) through Heron Pond Farm. The pickup location is only a couple miles from my house, so it could not be easier for me to find local food. They're also at the weekly farmers markets, and members receive 10% off additional produce - yes, I bought some extra strawberries this week! 'Tis the season!
Sesame Ginger Sugar Snap Peas
1 tsp toasted sesame oil
1 garlic clove, grated on microplane
1 tsp ginger, grated on microplane
1 pint sugar snap peas (about 1.5 cups or so?)
Optional: sambal oelek (chili paste)
In a skillet on medium or medium-high heat, add the sesame oil, followed by the remaining ingredients. Saute for about 3 minutes until fragrant and the peas begin to soften, but are still bright green. Do not over cook - they should still have color and crunch! Remove from heat and sprinkle with sesame seeds.
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