The sugar snaps are in season and they are delicious! I love spring veggies – they are like a promise of good weather to come. If you have kids that resist eating anything green, try snap peas. They’re sweet and crunchy and they respond to the barest amount of cooking. Quick, healthy, and tasty.
- 1 t. wok oil (substitute canola oil)
- 1 T. shallot, thinly sliced
- 2 cloves garlic, minced
- 3 C. fresh sugar snap peas
- 2 t. soy sauce
- 2 t. mirin or white wine
- salt and pepper
Heat the oil in a wok over medium-high heat. Add the shallot, garlic, and peas and stir fry for one minute. Add the soy sauce and mirin and stir fry for another minute. Season with salt and pepper and serve.
Those look fantastic. I’m so used to cooking with olive oil, I’d need to remember not to grab for it!