|Sugar Snap Peas|
Two-Minute Sugar Snap Peas – serves 3-4
1/2 pound fresh sugar snap peas1 tablespoon olive or canola oil
Thoroughly rinse the sugar snap peas. Pat dry. Very large sugar snap peas have a tough string along one edge. To remove it before cooking, snap 1/4-inch off the pod’s stem end and pull it off.Add the oil to a pot, frying pan or wok and begin heating over high heat. When the oil is hot, add the sugar snap pea pods and stir-fry for about 2 minutes, or until some of them start getting brown and blistery. Transfer to a serving bowl.