“This was printed in the New York Times and is a great side dish for any meal.To remove the strings, simply grab the stem end with your thumb and index finger, and pull down.”
READY IN:
14mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon vegetable oil
  • 1 lb sugar snap pea, strings removed
  • 1 piece fresh ginger, about 1 tablespoon (1 inch long, peeled and finely chopped)
  • coarse salt & fresh ground pepper

Directions

  1. In a 12-inch skillet, heat oil over medium-high heat.
  2. Add snap peas and ginger.
  3. Cook, stirring occasionally, until snaps begin to brown, about 5 minutes.
  4. Add 14 cup water; reduce heat to medium.
  5. Cook, stirring and scraping up ginger from bottom of skillet with wooden spoon until snaps are crisp-tender, about 2 minutes.
  6. Season with salt and pepper and serve.

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