Snap Peas with Chile and Mint |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Enlivened with Southeast Asian flavors, this quick, versatile side dish complements nearly any kind of meal. We've cooked the snap peas until crisp-tender here, but if you'd prefer them to have a meaty quality, cook them a minute longer. Ingredients:
1/4 teaspoon red-curry paste or 1 1/4 teaspoons thai kitchen roasted red-chile paste |
3 tablespoons water |
1 tablespoon vegetable oil |
1/2 cup thinly sliced shallots (about 2 medium) |
1 lb sugar snap peas, trimmed |
1 teaspoon salt |
2 teaspoons fresh lime juice |
1/2 cup loosely packed thinly sliced fresh mint |
Directions:
1. Stir together chile paste and 2 tablespoons water in a small cup.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, until edges are starting to brown, about 2 minutes. Add snap peas and salt and stir-fry 2 minutes. Add chile paste mixture and stir-fry until snap peas are just tender and beginning to brown in spots, about 3 minutes.
3. Stir in remaining tablespoon water, scraping up any brown bits from bottom of skillet.
4. Transfer snap peas to a bowl and stir in lime juice and mint. Serve immediately.
|
|