I don’t usually have anything in mind when I shop for veggies to go with our meal. I buy what looks good and is reasonably priced. This week, the sugar snap peas fit the bill and they were so good that they really didn’t need much embellishment. I did my usual quick stir-fry, threw some tomatoes in at the end, and voilà – a simple and delicious side dish. :) Enjoy!
1 to 2 tablespoons vegetable oil
3 to 4 cloves garlic, sliced thin
2 pounds sugar snap peas, “string” removed if any
2 tablespoons water
Salt and white pepper to taste
1 pint grape or cherry tomatoes, halved
Heat oil in a large nonstick skillet or pot over medium-high heat until shimmering. Add garlic and cook until fragrant and light golden brown, stirring constantly. Add the sugar snap peas, turn heat up to high, and stir-fry for about a minute. Add water, and continue to stir-fry until the sugar snap peas are crisp tender. Season with salt and white pepper to taste. Stir in the tomatoes and continue to cook for another minute or until tomatoes are heated through. Plate and serve.
Love the vibrant green and red contrasts of the vegs – very arty on the plate, isn’t it ? We all love sugar snap peas! My version is the simplest ever. Just boil salted water, once boiled, drop in the sugar snap peas for a minute of two. That’s it! This reminds me of my beloved edamame we used to order at a Japanese resto :-)
That’s definitely a great way to prepare them as well. :D