I really like snow peas…both fresh with dip or in a salad and cooked. My Uncle Ralph loves to garden and he brought us some fresh snow peas straight from his garden. Wow. They were spectacular! So sweet, crisp, and oh so spring-like! I have to confess, we gobbled those up fresh because they were so delicious. One of my favorite ways to cook snow peas is this Spiced Snow Peas recipe that I love to eat with dishes that echo the same flavors. Especially with Peruvian Chicken with Spicy Mayo…yum!
This recipe is easily adaptable to any flavors you want to use. I like the piquancy this combination brings to bear.
When working with snow peas, much like sugar snap peas, there are little strings running down the sides. Simply pull those off by pulling from the ends. Not super critical, however, you might feel like you are eating and flossing at the same time if you don’t, ha ha!
I love the smell and taste of fresh ginger…do
If you want an easy way to peel ginger without cutting off a lot of the flesh, try using a spoon. You can easily scrape away the peel with the edge of a spoon. It makes it easier to get in all the nooks and crannies among the knobs of the piece of ginger root.
When I don’t have fresh ginger on hand, my go-to is the handy-dandy tube of ginger paste. This is available in the produce section of my grocery store. It is a lifesaver at times! According to Ginny, my Seasoned
This recipe comes together very quickly and makes a great side dish. You can use a saute pan or a wok if you prefer. I like to let the peas sit and cook for a tiny bit so they get some color on them. Try it out and let me know how you like it and/or how you modified it to suit your taste!
Spiced Snow Peas
Ingredients
- 3 tsp canola oil separated *
- 2 cloves garlic minced
- 2 tsp ginger minced or grated
- 2 green onions/scallions minced, separate whites and greens
- 1/2 tsp salt
- 1 pinch crushed red pepper to taste
- 1/4 tsp sugar
- 1 tsp rice wine vinegar
- 12 ounces snow peas strings removed
Instructions
- Remove strings from snow peas by cutting or pinching off the top corner and pulling the tough string that runs along the length of the pod
- Combine 1 teaspoon oil, garlic, ginger, and the minced whites of the green onions/scallions in a small bowl and set aside
- Combine salt, crushed red pepper, and sugar in a small bowl and set aside
- Heat the remaining 2 teaspoons of oil in a 12-inch non-stick skillet over high heat until oil is shimmering
- Add the snow peas, sprinkle with the salt mixture, give it a quick stir, and cook undisturbed for 30 seconds
- Stir the snow peas and cook again undisturbed for 30 seconds
- Continue to cook, stirring constantly until the snow peas are crisp-tender, ~2 minutes
- Push the snow peas to the outer edges of the pan clearing the middle of the pan and add the garlic mixture to the middle pressing down with the spatula until fragrant, approximately 30 seconds
- Stir the mixture into the snow peas and transfer to a bowl
- Stir the rice wine vinegar and minced green parts of the green onions/scallions into the snow peas, season with salt and pepper, as needed, and serve
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