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Prep Time: 7 Minutes Cook Time: 7 Minutes |
Ready In: 14 Minutes Servings: 4 |
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This was printed in the New York Times and is a great side dish for any meal.To remove the strings, simply grab the stem end with your thumb and index finger, and pull down. Ingredients:
1 tablespoon vegetable oil |
1 lb sugar snap pea, strings removed |
1 piece fresh ginger, about 1 tablespoon (1 inch long, peeled and finely chopped) |
coarse salt & fresh ground pepper |
Directions:
1. In a 12-inch skillet, heat oil over medium-high heat.
2. Add snap peas and ginger.
3. Cook, stirring occasionally, until snaps begin to brown, about 5 minutes.
4. Add 14 cup water; reduce heat to medium.
5. Cook, stirring and scraping up ginger from bottom of skillet with wooden spoon until snaps are crisp-tender, about 2 minutes.
6. Season with salt and pepper and serve.
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