Asian flavors make these simple sugar snap peas exotic.
(modification of recipe originally by Anne Burrell)
Serves 4
- 1 pound sugar snap peas, stem and strings removed
- 1 tablespoon olive oil
- ½ inch piece peeled fresh ginger, finely chopped
- 2 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- 1 scallion, thinly sliced (or chives)
- ¼ teaspoon kosher salt
Bring a large pot of salted water to a boil over high heat. Set up a bowl of ice water. Blanch the snap peas in the boiling water for 3 minutes or until they are cooked but still crunchy; remove the snap peas and immediately plunge them into the cold water. After 2 minutes, remove the snap peas from the ice water and set aside.
Heat a large sauté pan over medium-high heat. Add olive oil then ginger, garlic, red pepper and scallion. Cook for 1 minute, stirring constantly so that the garlic does not burn.
Add the sugar snap peas and toss to coat. Cook for 3 to 5 minutes, stirring occasionally, to heat the peas. Season with salt.
Nutritional Info/Serving: Calories 81, Fat 3 g, Protein 4 g, Carbs 9 g
21 Day Fix Container Equivalents/Serving: 1 Green, 1 tsp
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