I love raw sugar snap peas. They are crunchy, subtly sweet, and wonderful on their own or dipped in ranch or hummus.
I also enjoy sauteed sugar snap peas. I love how easy it is to make them, and how delicious this simple dish is. I’m too lazy to wash and trim the peas, so I usually buy them pre-washed, pre-trimmed and ready to eat, which truly makes this a 10-minute dish.
- 1 tablespoon olive oil
- 1 lb. sugar snap peas, end and strings removed
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon sesame seeds
- Heat the olive oil in a large skillet over medium-high heat.
- Add the peas and stir-fry until tender-crisp, about 3 minutes.
- Add the garlic and cook, stirring, one more minute.
- Remove from heat and stir in the sesame oil, soy sauce, salt and pepper. Sprinkle with sesame seeds and serve.