Add to a large non-stick skillet over medium-high heat:
Cook until fragrant, about thirty seconds. Add:
Saute two minutes. Add:
Stir. Cook until most of water evaporates, about one minute. Add:
Stir. Cook until peas are crisp-tender, about thirty seconds.
Recipe adapted from Cooking Light Annual Recipes 2009, p217
recipe/gingered sugar snap peas.txt · Last modified: January 28, 2011 by Dave Leach