This is one of those side dishes that is so incredibly easy, you’ll wonder why you haven’t made it a million times before. Ginger and crunchy sugar snap peas are the perfect pairing and this technique (sautéing the peas and then steaming them in a bit of water just before you take them off the heat) ensures that they are perfectly-cooked with just the right amount of bite.
Gingered Sugar Snap Peas
1 pound sugarsnap peas
1 tablespoon vegetable oil
1 tablespoon minced or finely shredded fresh ginger
1 teaspoon minced garlic
kosher or coarse sea salt
fresh cracked black pepper
1. In large skillet heat oil. Add garlic and ginger and saute briefly on medium-high head for about 30 seconds. Add peas, toss and cook for around 4 minutes, depending how large they are.
2. Add 1/3 cup of water and turn heat down to medium. Cook for an additional 2 minutes, or until the majority of water evaporates. Add salt and pepper just as they are finished cooking. Serve immediately.